Ingredients:
2 ½ c. all purpose flour
2 T. sugar
4 t. baking powder
¼ t. salt
½ c. butter (cut into pieces)
2 beaten eggs
¾ c. whipping cream
400 degrees for 12 minutes – makes 8 large scones
In a medium bowl combine flour, sugar, baking powder and
salt. Using a pastry blender, cut in
butter until mixture resembles course crumbs.
Make a well in center of flour mixture and set aside.
In a medium bowl combine eggs and whipping cream. Add egg mixture, all at once, to flour
mixture. Using a fork, stir just until
moistened.
Turn dough onto a lightly floured surface. Knead dough by folding and gently pressing
dough for 10 to 12 strokes or until dough is nearly smooth. (I sometimes have to add extra flour to get
dough to the point that it is not too sticky to roll out!) Pat or lightly roll dough into an 8-inch
circle. Cut into 8 wedges. ( This makes
large scones – if I want smaller ones I roll dough out into two smaller circles
and cut into 8 wedges or after they are glazed I cut each of the eight pieces
in half lengthwise.)
Place wedges 1 inch apart on an ungreased baking sheet. Bake in a 400 degree oven for 12 to 14
minutes or until golden. Remove scones
from baking sheet.
I make a glaze using butter, milk, roasted almonds and honey
(to taste) and glaze each scone.
Best when served warm.
(This is a basic scone recipe that I modify to whatever
flavor I want. You can add ½ c dried
cranberries, currants, or raisins, etc. – I have even added fresh strawberries
cut up very small. Instead of glaze you can
also brush with milk and sprinkle with sugar for an option that is not quite as
sweet).
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| Honey Almond Scones |
