Tuesday, January 4

Cream Scones

My favorite scone recipe! Instead of butter, it has cream which cuts out some work and calories. With this basic recipe it makes it easy to add anything leaving you with any type of scone! I've done chocolate chunk, strawberry, blackberry, lemon and this morning I made apple cinnamon!

Cream Scones
2 cups All purpose flour (sometimes I switch half out with whole wheat flour)
1/4 cup Granulated sugar
2 1/2 tsp Baking powder
1/2 tsp Salt
1 1/4 cups Heavy cream
1 TB Cream
1 TB Course sugar/brown sugar

Preheat oven to 425 degrees.

In a medium sized bowl sift together flour, sugar, baking powder, salt and any other desired dry ingredients.

After its all mixed, add any fruit/chocolate or any other ingredients for flavor.

Make a well in the center of the dry ingredients and pour in the whipping cream. Stir mixture with a large spatula pressing down the dough along the sides of the bowl to moisten all the dry ingredients. The dough will look a little shaggy.

Place dough on a floured surface and press into a 8" circle. Work quickly so you don't warm the dough. Cut dough into 6-8 triangle wedges.

Place wedges on a greased and floured cookie sheet. Brush the tops with the 1 TB of cream and sprinkle sugar on top. Baked for 12-15 minutes until the top is light and golden.

Bon Appetit!

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