Ingredients
-
2
-
1/4
-
2
-
1/8
-
1/3
-
1/2
-
1
-
1 1/2
-
1/2
-
1
-
-
-
-
-
Directions
Classic Cream Scones,You’re best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright),I didn’t have eggs or heavy cream. I increased butter to 6 Tbps (salted), skipped salt, used 1/2 cup sour cream and about 1/3 cup half n half – enough to moisten all flour. Absolutely wonderful. Served with raspberry and marionberry jams.,it is the best ever!!!! extremely delicious!! thank you.
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Lightly Butter a Baking Sheet. in a Large Bowl, Stir Together the Flour, Sugar, Baking Powder, and Salt. Cut the Butter Into 1/2-Inch Cubes and Distribute Them Over the Flour Mixture. With a Pastry Blender or Two Knives Used Scissors Fashion, Cut in the Butter Until the Mixture Resembles Coarse Crumbs. |
|
3
Done
|
in a Small Bowl, Stir Together the Cream, Egg, and Vanilla. |
|
4
Done
|
Add the Cream Mixture to the Flour Mixture and Stir Until Combines. |
|
5
Done
|
Stir in the Currents/Raisins (optional). With Lightly Floured Hands, Pat the Dough Into a 1/2-Inch Thickness on a Lightly Floured Cutting Board. |
|
6
Done
|
Using a Floured 2 1/2-Inch-Diameter Round Biscuit Cutter or a Glass, Cut Out Rounds from the Dough and Place Them on the Prepared Baking Sheet. Gather the Scraps Together and Repeat Until All the Dough Is Used. |
|
7
Done
|
Lightly Brush the Tops of the Scones With the Egg Mixture, If Desired. |
|
8
Done
|
Bake For 13-15 Minutes, or Until Lightly Browned. |
|
9
Done
|
Remove the Baking Sheet to a Wire Rack and Cool For 5 Minutes. |
|
10
Done
|
Using a Spatula, Transfer the Scones to the Wire Rack to Cool. |
