This morning as I enjoyed scones with Marmalady's Orange Triple Sec Marmalade and a lovely cup of oolong tea from France, I thought you might like my favorite scone recipe.
Cream Scones
Mix in Food Processor:
4 cups flour
2/3 cup sugar
4 tsp. baking powder
1 tsp. salt
6 oz. unsalted butter (cold, cubed)
Process until butter is petite pea size, set aside.
In Mixer with paddle:
1 cup cream
1 tsp. vanilla
2 eggs
1 cup dried fruit (optional - I don't usually add)
Add butter-flour mixture to mixer. Mix just until it forms a ball. Pat it with your hands, don't use rolling pin.
Handle dough as little as possible. Cut into either wedges or biscuit rounds. Can egg wash top
(I don't) and bake at 350 degrees for 12-15 minute, until golden brown.
Note: I place the unbaked scones on a cookie sheet and freeze them, then put in freezer bag to keep in freezer until ready to use. Put them in the oven frozen and bake about 5 minutes longer. They are great to have ready for that impromptu tea, whether for breakfast or if a friend stops by.
ENJOY!
