Ingredients
-
2
-
1/3
-
1
-
1/2
-
6
-
1/2
-
1
-
1
-
1/2
-
2 - 3
-
-
-
-
-
Directions
Scones to die for, This recipe came from my Joy of Cooking They are absolutely spectacular I think I added a bit more sugar Taste like excellent shortbread , I hate it when people leave 5 star reviews and then talk about all of the things they changed, but here I go Having read all of the comments before I started, I incorporated some advice from my fellow bakers! used 8 T of butter like another poster, left out cranberries and used 1/2c fresh blueberries (kneaded in at the very end), used 1/2 c of sugar, and added 1/2 tsp of vanilla to the egg/cream mixture I brushed the tops with half and half and sprinkled with some raw sugar before baking At the 11 minute mark, the bottoms were brown and the tops were raw I thought I was in trouble, so I turned the heat down to 400 and cooked another 4 minutes The tops browned perfectly and the bottoms were not burned OMG they are amazing Light and crispy on the outside and flaky but not dry on the inside The lemon zest makes a HUGE difference Use it! My husband has been having tea time every day in quarantine and I’ve made at least 10 scone recipes for him (including the Queen’s Chef recipe) These are my favorite , used 8 T of butter like another poster, left out cranberries and used 1/2c fresh blueberries (kneaded in at the very end), used 1/2 c of sugar, and added 1/2 tsp of vanilla to the egg/cream mixture I brushed the tops with half and half and sprinkled with some raw sugar before baking At the 11 minute mark, the bottoms were brown and the tops were raw I thought I was in trouble, so I turned the heat down to 400 and cooked another 4 minutes The tops browned perfectly and the bottoms were not burned OMG they are amazing Light and crispy on the outside and flaky but not dry on the inside The lemon zest makes a HUGE difference Use it!
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Steps
|
1
Done
|
Heat Oven to 425. |
|
2
Done
|
Mix Flour, Sugar, Baking Powder and Salt. |
|
3
Done
|
Cut in Butter With Pastry Blender. |
|
4
Done
|
Cut Until Size of Peas. |
|
5
Done
|
Stir in Currants or Cranberries and Rind. |
|
6
Done
|
Stir Together Egg,and Cream and Dump Into Dry Mix. |
|
7
Done
|
Stir Til a Ball Then Gently Knead Five Times. |
|
8
Done
|
Pat Into a Round 8" Wide,About 3/4" Thick. |
|
9
Done
|
Cut Into 8 or 12 Wedges and Place on Ungreased Cookie Sheet. |
|
10
Done
|
Brush Tops With Cream and Sugar and Cinnamon If Desired. |
|
11
Done
|
Bake 12- 15 Minutes. |
|
12
Done
|
Oh My, Then Enjoy. |
