Ingredients
-
2
-
1
-
1/2
-
2
-
5
-
1
-
3/4
-
2
-
-
-
-
-
-
-
Directions
Eggless Tender Flaky Scones, This lovely textured scone is from a chef at Hastings House, Canada The key to its tenderness is not overhandling the dough Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade It’s the easiest, best tasting scones I’ve ever come across , This is my favorite scone recipe I usually make half a recipe (as I do with most recipes since I normally cook for one, myself) I process the dry ingredients and butter in the food processor and sometimes add the whipping cream to the food processor and pulse until combined I hand shape the dough on a parchment paper covered stone and bake Dried cranberries are what I usually add, and sometimes just a hint of cinnamon for a change I am a bread lover and these are so good to me , The scone is very buttery and flakey, it almost taste like a biscuit It can use a little more sugar My son who is allergic to egg loves it I also sprinkle a little sugar on top before putting it into the oven and it creates a golden brown and a little crunchy top
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees F (195-200 Degrees C). |
|
2
Done
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Mix With a Whisk in a Big Bowl the Flour, Baking Powder, Salt and Sugar. |
|
3
Done
|
Cut in Butter With a Butter Knife in Each Hand Until Mix Looks Like Coarse Crumbs. |
|
4
Done
|
Pour in Cream and Fold in Everything Until Just Incorporated. Do not Overmix. |
|
5
Done
|
If Mixture Seems a Little Dry, Add a Little More Cream. |
|
6
Done
|
Fold Currants or Cranberries Into Batter. |
|
7
Done
|
Press the Dough in 3 or 4 Batches on Lightly Floured Board 1 1/4-Inch (3cm) Thick. Cut Into Triangles. All in All About 8-16 Scones, Depending on Size (enough For 4 Hungry Mouths). |
|
8
Done
|
Place Scones on Ungreased Cookie Parchment. Brush Tops With a Bit of Cream. |
|
9
Done
|
Bake For 15-20 Minutes Until Golden Brown. Let Cool on a Rack. |
