Sunday, August 16, 2009

Perfectly Easy Scones

Perfectly Easy Scones

2 cups flour
1/3 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup unsalted butter, chilled ( I used salted butter and slightly reduced the salt.)
1/2 cup heavy whipping cream
1 large egg
1 1/2 tsp. vanilla

----You can add whatever you want to customize the flavor of your scones. Another idea is adding a bit of orange juice and using craisins.
6 oz. white chocolate, cut into 1/2 inch chunks (or chips)
1 cup roasted coursely broken walnuts (optional)
1 cup finely chopped dried apricots

Preheat oven to 375.

In a large bowl, stir together the flour, sugar, baking powder and salt. (I did it in a food processor.) Cut the butter into 1/2 inch cubes and distribute over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. (I pulsed the food processor until it was coarse crumbs.) In a small bowl, stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in you add ins. I don't over mix or over knead it, but just till it sticks together.
With lightly floured hands, pat the dough into a circle on a lighter floured surface until it is about 1/2 inch (or a bit less) thick. Cut into desired shape using a cookie cutter, biscuit cutter or knife. Place the scones on a cookie tray. Beat an egg with a fork and brush the egg on top of each scone so it will brown nicely in the oven.
Bake 15-20 minutes. I baked them for 20.
Remove the baking sheet to a wire rack and cool for 5 minutes. (I transferred the scones off the sheet almost right away.) Using a spatula, transfer the scones to the wire rack to cool.
Makes about 14 scones depending on the size. I did bigger ones and it made about 11.

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