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August 8, 2011
Flaky Cream Scones
Breads & Muffins
Prep time:
20 minutesCooking time:
15 minutes“You can save money by using a mixture of sour cream, or plain yogurt, and milk instead of the whipping cream. Use 1/4 cup sour cream or yogurt and add enough milk to make 1/3 cup. Stir until smooth.”
Ingredients
Serves 12
- 2 cups plus 2 tablespoons sifted all-purpose flour, divided
- 1 tablespoon baking powder
- 3 tablespoons sugar, divided
- 1/2 teaspoon salt
- 6 tablespoons butter
- 2 eggs, beaten
- 1/3 cup plus 1 tablespoon whipping cream
Directions
1
Combine 2 cups flour, baking powder, 2 tablespoons sugar and salt in a large mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.
2
Make a well in center of batter. Reserve 1 tablespoon of the eggs; set aside. Add cream to remaining eggs; mix well. Add cream mixture all at once to flour mixture. Mix until a stiff dough forms.
3
Preheat oven to 375°F. Knead dough 5 times on a floured surface. Divide dough in half. Roll each half into a 6-inch circle about 1-inch thick. Cut out scones with a 2-inch biscuit cutter.
4
Arrange scones 1 inch apart on an ungreased baking sheet. Brush tops with reserved egg. Sprinkle remaining sugar over top. Bake until golden, about 15 minutes.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
For a quick strawberry shortcake, split the scones horizontally and top with fresh strawberries and whipped topping.
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