Sunday, November 28, 2010

Cream Butter Scones

Sunday Morning.

Time for fresh baked scones. mmmmmm

These scones are fluffy and flakey and best served warm. Serve with Devonshire Cream,  our Strawberry Lemon Jam, Cinnamon Honey butter, or a dab of plain butter.. or.. plain.

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(Makes 10 –14 scones depending how big you cut them)

Make sure all ingredients are cold

2 cups all purpose flour

1/4 cup granulated white sugar

2 tsp baking powder

1/4 tsp salt

1/3 cup cold unsalted butter, cut into pieces

1 large egg, slightly beaten

1 tsp vanilla extract

1/2 cup heavy cream

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Preheat oven to 375 degrees F and place the rack in the middle of the oven.  Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round.  Then, using a 2-1/2 inch round cookie cutter or glass top, cut the dough into rounds.  Place the rounds on the prepared cookie sheet, spacing a couple of inches apart.  Brush the tops of the scones with a little cream.  This helps to brown the tops during baking.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.  Top with your favorite butter or jam.

Scones freeze very well.

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Enjoy !


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