Scones
Serve these sweet and crumbly scones for breakfast or use them instead of shortcake and top with sweetened strawberries and whipped cream. Cooking Club 06/14/2023 Page 511
Ingredients
2 ½ cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup butter
1 eggs, beaten
1/3 cup whipping cream
1/3 cup sour cream
Coarse Sugar
Directions
Preheat oven to 400 degrees F. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, whipping cream, and sour cream. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll half of the dough into a 6-inch circle. Cut into 6 wedges. Repeat with remaining dough.
Place scones 2 inches apart on an ungreased or parchment-lined baking sheet. Brush scones with whipping cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.
Makes 12 scones
