| previous | next |
Title: Scones #07
Categories: Bread
Yield: 8 Servings
| 2 | c | Flour |
| 3 | ts | Baking powder |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 4 | tb | Butter |
| 2 | Eggs | |
| 1/3 | c | Heavy cream |
| 2 | ts | Sugar |
From: p01046@psilink.com (Jessica Litman)
Date: 20 Nov 1994 16:41:20 -0500 This is the best scones recipe I've seen; it's from the Sunset Cookbook of Breads.
Reserve about 1 tablespoon of white from one of the eggs. Beat the remaining eggs together until combined. Mix together the flour beaking powder sugar and salt. Cut in the butter with a fork, two knives, or your fingers. [variations: I add some grated orange peel and 1/2 cup of dried cranberries, or some dried currants, or some dried blueberries in which case I use part maple sugar, or chopped up dried apricots at this point.] Stir the cream and eggs together, and add to the dry ingredients; stir with a woooden spoon to make a stiff dough. Knead lightly on a floured board, divide dough into halves, and roll each half into a 6" circle. Cut each circle into 4 wedges. Put wedges on an ungreased cookie sheet, brush with the reserved egg white, sprinkle with the 2 teaspoons sugar, and bake at 400 degrees for 15 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
| previous | next |