Saturday, June 27, 2009

Ridiculously Simple Cream Scones

Preheat oven to 425 degrees F

Mix 2 cups wheat flour, two tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

Cut into the dry ingredients 1/4 cup (1/2 standard stick) butter or margarine.

In a separate bowl, whisk together 1/2 cup cream (whole milk or soy milk) and one large egg.

Pour wet ingredients into dry and then mix quickly and gently until you have a soft sticky dough.

Dump out onto a floured surface gently knead with floured hands.

Pat out into a rough circle about 1/2 inch thick. Using a 2.5 inch biscuit cutter, juice glass, whisky tumbler, or something of that size, cut into rounds. Re-roll any scraps and repeat. Place all scones on ungreased baking sheets and bake for 12-15 minutes.

Cool for a few minutes on baking sheets before removing to racks.

Eat as soon as possible with butter and jam.

Written by Tara

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