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12.4.09

Scones

This is a great, adaptable recipe for moist scones.
For about six large scones, you'll need:

+ flour, 1 2/3 cups (plus extra for dusting board)
+ granulated sugar, 1/3 cup (plus extra for sprinkling)
+ baking powder, 4 teaspoons
+ salt, 3/4 teaspoon
+ 1 large egg
+ heavy cream, 4 tablespoons (plus extra for top of scones)
+ cold butter, 4 tablespoons, minced


Preheat oven to 375 degrees F. In a large bowl, blend flour, sugar, baking powder and salt. Set aside. In a small bowl, beat egg and cream together. Cut butter into dry ingredients, using a fork or pastry blender. If you're adding additional flavorings* to your scones, do so at this point. Slowly add the egg and cream into the flour and butter; you'll probably have to use your hands.

Roll the dough to the thickness of 1/2 - 3/4 inch. Using a biscuit cutter or glass, cut the dough into even rounds. (Or, you can separate the dough into equal-sized balls, and shape them yourself. One less thing to wash, right?) Place scones on a baking sheet, leaving adequate room between each one. Brush extra cream over each, and sprinkle with sugar. Bake for 20-25 minutes, or until golden-brown and firm. Enjoy with coffee or tea, for breakfast, or as a snack!


* These flavorings can range from classic (dried cranberries or raisins) to a bit more original (chocolate chips & orange zest, or fresh ginger & honey).

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