Monday, April 25, 2011

"Royal" Scones by McJane

Hi Barbara

In honor of the royal wedding, I'm trying this recipe from yesterday's Star Gazette this week!

You doing anything "royal" this week?



English Scones

2 ¾ C all-purpose flour
1/3 C sugar
4 tsp baking powder
¼ tsp salt
10 T butter, melted
1 C heavy cream
¼ C sour cream
1 tsp vanilla extract
1 ½ C dried fruit, nuts, or chocolate chips
Course sugar optional

Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder and salt. Add the melted butter and stir until well distributed. Add cream sour cream and vanilla. Mix until almost combined, then add the fruit etc until just distributed.

Turn the dough out onto a lightly floured surface, Pat the dough into a circle about ¾ in. thick and 10 in across. Cut the circle into 8 wedges, then transfer each wedge to the prepared baking sheet. Chill 15-30 min.

While scones chill, heat the oven to 400 F. Sprinkle top of scones with coarse sugar if desired. Bake 20-25 min. Cool.

I hope McJane and anyone else who tries them will let me know how they turn out.  I would like to know how to make a good scone.


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