* Exported from MasterCook *
Cream Scones
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour -- plus more as needed
2 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon fine salt
4 tablespoons unsalted butter -- (1/2 stick), frozen
3/4 cup heavy cream -- plus 1 tablespoon
1 tablespoon heavy cream
1 large egg
Heat the oven to 450F and arrange a rack in the middle. Combine the
measured flour, baking powder, sugar, baking soda, and salt in a
large bowl and whisk to aerate and break up any lumps; set aside.
Grate the frozen butter through the large holes on a box grater; add
it to the flour mixture and toss until well combined. Whisk together
3/4 cup of the heavy cream and the egg in a small bowl until the egg
is broken up. Pour it into the flour mixture and mix briefly with
your hands or a wooden spoon until the dough just comes together,
about 2 minutes.
Turn the dough out onto a lightly floured surface. With lightly
floured hands, knead about 1 or 2 turns to help the dough stay
together, then shape it into a circle. Use a rolling pin to roll the
dough to about 1/2" thickness. Dip a 2-1/2" biscuit cutter in some
extra flour, tap off the excess, and stamp out as many scones as
possible. Gently reroll and stamp until you have a total of 12.
Place the scones at least 1/2" apart on a baking sheet lined with
parchment paper. Brush the tops of the scones with the remaining 1
tablespoon of cream. Bake until they are puffed and the tops are
golden and flecked with brown, about 10 to 12 minutes. (If the scones
on one side of the pan begin to get too dark, rotate the pan to
ensure even cooking.) Remove the scones to a wire rack to cool. Serve
warm or at room temperature.
Serves 12
Description:
"These light, cakey scones come together in no time and only take
about 10 minutes to bake."
Source:
"http://www.chow.com";
Start to Finish Time:
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 10g Fat (55.9%
calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary
Fiber; 50mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve them at a special brunch or afternoon tea
topped with strawberry jam or roasted rhubarb compote.