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LOCATION: Recipes >> Breads Scones >> Cream 01

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Cream Scones

2 cup flour
1 scant tsp. salt
4 tsp. Baking powder
2 Tbsp sugar
5 Tbsp cold butter
3 eggs
3/4 cup heavy cream
1/3 cup raisins (optional)
1 Tbsp water

Preheat the oven to 450. Mix dry ingredients together, reserving
1 Tbsp sugar. Cut butter into bits and rub into dry ingredients
until thoroughly blended. (Or pulse in food processor). Beat 2
eggs with cream, and blend into dry ingredients with a few swift
strokes. Use only a few more strokes to add raisins. Turn dough
onto lightly floured surface and knead 10 times; no more. If it
is very sticky, add a little flour, but very little; don't worry
if it sticks a bit to your hands. Press the dough into a 3/4 inch
rectangle and cut into 2 inch rounds with a biscuit cutter or glass.
Place the rounds on an ungreased baking sheet. Gently reshape the
leftover dough and cut again; this recipe will produce 10-14
biscuits. Beat the remaining egg with 1 tablespoonful of water and
brush the top of each scone; sprinkle each with a little of the
remaining sugar. Bake 7-9 minutes, or until the scones are a
beautiful golden brown. These keep better than biscuits, but should
still be eaten the same day you make them.


Stir one-half cup or more chopped nuts into the prepared batter.

Use up to fifty percent whole wheat flour.

Substitute fresh fruit (apples, pears, peaches), whole berries
(blueberries, cranberries) or minced dried fruit (figs, apricots)
for the raisins.

Ad one teaspoonful or more of cinnamon or ginger, or a pinch of
nutmeg or allspice to the dried ingredients.

Add one-half cup grated cheese along with the eggs and cream; reduce
the sugar to one teaspoon.

Add minced fresh herbs to taste-dill, parsley, and chevril are
especially good; reduce the sugar to one teaspoonful.

Add one-half cup or more of minced cooked meat along with the eggs
and cream; reduce the sugar to one teaspoon.


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