Found this recipe when I was first married and loved it. It would work well for a fruit bakeover as well.
2 c flour
1 tbs baking powder
2 tbs sugar
1/2 tsp salt
1/4 c butter
2 eggs beaten
1/3 c heavy whipping cream
2 tsp sugar
Combine flour, baking powder, sugar and salt. Cut in butter until crumbly. Stir in eggs and cream to make dough. Knead on floured counter. Divide in 2 if making baked scones. (Or keep as one whole for a bakeover crust.) Roll out in a circle 1 in. thick. Cut into pie wedges for individual scones. Place on cookie sheet. For individual scones brush with egg white and sprinkle with sugar. Bake at 400 degrees for 15 min. and golden.
2 c flour
1 tbs baking powder
2 tbs sugar
1/2 tsp salt
1/4 c butter
2 eggs beaten
1/3 c heavy whipping cream
2 tsp sugar
Combine flour, baking powder, sugar and salt. Cut in butter until crumbly. Stir in eggs and cream to make dough. Knead on floured counter. Divide in 2 if making baked scones. (Or keep as one whole for a bakeover crust.) Roll out in a circle 1 in. thick. Cut into pie wedges for individual scones. Place on cookie sheet. For individual scones brush with egg white and sprinkle with sugar. Bake at 400 degrees for 15 min. and golden.
Optionals~
-You can mix pretty much anything you like into these scones. They work really well with chocolate chips, fresh berries, nuts, etc.
-If serving as scones for tea, serve with whipping cream, lemon curd, jams, honey...etc.
-If serving as scones for tea, serve with whipping cream, lemon curd, jams, honey...etc.
1 comment:
For first timers... the butter should be cold and the kneading should be minimal.
Also you can neatly add messy extras like blueberries, by folding/rolling up the dough over them like a jellyroll, creating a long rectangle, then cut into squares, half again into triangles. (At least that's how they did it on America's test Kitchen)
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