Cream Tea Scones
Recipe by: Mary Ash
Canadian Living Cookbook
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg
1 egg yolk
1/2 cup light cream, approximate
1 egg white, lightly beaten
granulated sugar
Prheat oven to 425 degrees F.
Whisk together flour, sugar, baking powder and salt. Cut in butter until
mixture resembles coarse crumbs.
In small bowl, beat egg, egg yolk and cream with fork until blended.
Add liquid mixture, all at once, to dry ingredients. Stir with a fork until a
soft, slightly sticky dough forms. Add a little more cream, if necessary.
Knead dough gently 10 times on a floured board.
Pat out 1/2-inch thick and cut into triangles or rounds. Place on baking sheet
sprayed with nonstick cooking spray. You can also place cut out scones onto a
parchment lined baking sheet.
Beat egg white and then brush tops of scones with beaten egg white. Sprinkle
with granulated sugar. Bake 12 to 15 minutes or until golden. Makes 12 to 16
scones.
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Sweet Cream Scones
2 cups flour
1 tbs. baking powder
3/4 tea. salt
2 tbls. sugar
6 tbls. (3/4 of a stick) unsalted chilled butter
1 egg
1/3 cup cream
1/3 cup milk
1/3 cup currants
Combine flour, baking powder, sugar and salt in a bowl. Cut chilled buter in
small pieces. Cut in butter with pastry blenderuntil mixture resembles coarse
crumbs. Add currants. Set aside. In small bowl beat egg with fork; add cream
and milk. Stir egg mixture into flour mixture until just blended. Turn out
onto floured board; put some flour on top. Cut with biscuit cutter. Place
about 1" apart on sparyed cookie sheet. Bake at 375F for 12 minutes or until
golden brown. Serve hot or reheat in the microwave a few seconds or your
regular oven a few minutes at 250F. They freeze well too.
These from: Cooking with Roseann
