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English Cream Scones
Description:
This is a traditional English recipe that bakes up rich and flaky - the way scones should be. Ingredients: 2 cups flour 3 Tbs sugar 1/2 tsp salt 1 Tbs baking powder 5 Tbs cold butter cut into 1/4 inch slices 1 cup heavy cream or half and half 1/2 cup currants or chopped apricots note: this recipe needs the fat content of cream to make the scones flaky and rich, milk or skim milk do not work well Directions: Whisk together flour, sugar, baking soda, salt. Cut in butter with a pastry blender or food processor – do not over-blend, mix should be mealy and slightly lumpy. Stir in currants or other dried fruit, then stir in cream. Mix lightly until batter holds together in a ball. Transfer dough to a floured board and sprinkle top with flour as well. Pat down or use rolling pin to make a disk 10 to 12 inches in diameter and about 1 inch thick. Cut into wedges or into circles with a cookie cutter. Place wedges on a baking sheet and bake at 425 for 12 to 15 minutes – do not overbake. Let cool at least 15 min. before serving.  Recipe Summary: Yield: 8 scones Prep Time: 10 min. Cook Time: 12 - 15 min. Comments: Other recipes by Red Barn B&B: Creamy Scrambled Eggs In Pastry Strawberry Rhubarb Cobbler | |
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