Tuesday, May 17, 2016

Fair Scones


2 cups (9 oz.) All Purpose Flour
1 Tbs. Baking Powder
4 Tbs. Sugar
1/2 tsp. Salt
4 Tbs. Cold Butter (I use sweet cream butter)
3/4 cup Heavy Cream
1 egg (slightly beaten)
1 tsp. Vanilla
2 Tbs. Sugar (to sprinkle on top of scones)


Preheat oven to 400*.  Place flour, sugar, salt, baking powder and butter in a food processor.  Pulsate everything in 3 second intervals until everything resembles course meal.  If doing it by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.

Transfer everything to a large bowl.  Stir in heavy cream, egg and vanilla mixing dough by hand until it forms into a uniform and slightly moistened dough.  You can also you use a Kitchen Aid mixer on the lowest speed for a few minutes.

On a floured surface, grab enough dough to fit into your hand, about the size of a baseball, and gently roll it into a ball.  Flatten the your ball slightly, leaving the middle of the mound a little taller than the outsides.  Evenly sprinkle sugar on top of each mound.  Cut each circle in quarters.  You should have enough dough to make 4 circles and 16 scones.

Bake on a greased cookie sheet at 400* degrees for about 15 minutes.  Watch the scones and when they begin to crack a little and the bottom is just starting to turn golden.

Serve with butter and jam.

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