The Brady Bunch Kids

The Brady Bunch Kids

Friday, August 26, 2011

Let there be scones!

Most days Eric comes home from work for lunch, but often times he is stuck in meetings that run through the lunch hour.  Due to Eric being allergic to mayonnaise, he often is unable to eat most lunches that are provided at his work, he often eats just the chips, cookies, and scones.  This got me thinking...I love scones, yet haven't ever made them.

I found this recipe on

Basic Cream Scones
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup butter, cold, cubed
  • 2 eggs
  • 1/2 cup light cream
  • 2 Tablespoons sugar
1. Sift together flour, salt, and baking powder. With a pastry cutter, cut in butter until the butter is roughly pea-sized. 
2. In a small bowl, beat eggs until foamy. Add cream and sugar and beat well.
3. Combine wet ingredients with the dry and fold gently to combine. Stir as little as possible. Add in currants or desired ‘extras’.
4. Using your hands, gather the dough into a rough ball and place on a floured counter top. Pat into a disc about 3/4 inch thick. Cut into triangles with a sharp knife or make shapes with a cookie cutter.
5. Place in an airtight container or plastic bag, label, and freeze OR bake at 450°F for 10 minutes. Serve warm.
To bake from freezing: Preheat oven to 425°F. Place frozen scones on baking tray and bake 12-16 minutes, or until sightly golden. Baking time will vary according to size of scones.
 I used fresh blueberries and raspberries, which were unsweetened.  I did sprinkle sugar on the top for a little extra sweetness.

No comments:

Post a Comment