Well, this may not be England! But there's no place like home for freshly baked goodies, and given that we are having one of the coldest winters on record, I have taken to baking quite a bit since December. Breads, cookies, cakes, and bakes of all kinds have made a comeback to my home and I am loving every minute of it.
Scones usually are very moist, rich, and flaky. I prefer mine more biscuity with a more crisp crust. And as scones carry only the slightest hint of sweetness, I also like to add juicy raisins in scones. Apart from breaking up the texture, they also add a little je ne sais quis to this simple tea time treat!! The recipe below is tailored for a more biscuity scone that can be eaten warn just off the tray!!
2 cups all-purpose flour
1/4 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/3 cup cold sweet cream butter, cut into pieces
2 egg whites, lightly beaten (or 1 egg)
1 tsp pure vanilla extract
1/2 cup whipping cream or milk
1 tbsp whipping cream for glazing
- Preheat oven to 375 degrees F and place the rack in the middle of the oven. Line a cookie
- In a small measuring cup combine the whipping cream, the egg whites (or full egg) and vanilla.
- Sift the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mix using a pastry blender or your hands.
- When the mix resembles coarse crumbs, add the cream egg mixture to the flour mixture. Stir to mix.
- Turn out the mix onto a lightly floured surface and knead the dough gently. Roll it into a circle that is about 7 inches round and 1/2 inch thick. Then, using a 2 inch round cookie cutter, cut the dough into 12 rounds.
- Place these on the prepared cookie sheet, spacing a few inches apart. Brush their tops with a little cream.
- Bake for about 18 - 20 minutes or until well browned. A toothpick inserted into the center of a scone should comes out clean.
- Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.
- These scones freeze very well.
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