Scones

This recipe came from The Pioneer Woman Cooks - A Year of Holidays recipe book.  Perfect Cream Scones, pg. 166.

 

Ingredients:

3 Cups flour

2/3 Cups sugar

4 teaspoons baking powder (High Altitude 1 1/2 teaspoons)

1/4 teaspoon salt

1 Cup cold butter, cut into pieces

1 Cup of heavy cream

1 egg

 

 

Instructions:

 

1.) Preheat the oven to 350 degrees.

2.) Place the flour, sugar, baking powder and salt into a sifter or strainer and sift it into a large bowl until it's all combined.

3.)  Throw the butter pieces into the bowl and use a pastry cutter (or fork) to cut the butter into the dry ingredients. 

4.)  In a separate bowl, measure the cream and then add the egg to the cream.  Whisk until combined. 

5.)  Drizzle the cream mixture into the dry ingredients, stirring gently with a fork until the dough barely comes together.

6.)  Use your hands to press the dough into a ball.  On a lightly floured surface, press the dough into a rough rectangle shape.  Then roll it to about 1/3 inch think.  Use your hands to shape it as you go, keeping it in a nice rectangle shape.

7.)  Use a pizza cutter or a knife to cut the rectangle into 12 smaller rectangles.  Then cut each rectangle in half to get 24 smaller triangles. 

8.)  Transfer the scones to 2 baking sheets lined with parchment paper.  Bake them for 18 minutes, or until they are just barely golden brown. 

9.)  Serve them with your favorite jelly, jam or marmalade.