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Prep Time: 14 Minutes Cook Time: 21 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These crusty scones are best right out of the oven. Ingredients:
3 1/2 cups unbleached all-purpose flour |
1/4 cup sugar |
2 1/4 teaspoons baking powder |
1/4 teaspoon salt |
1 cup cold unsalted butter, cut into pieces |
1 cup half-and-half |
2 large eggs |
1 teaspoon water |
1 tablespoon sugar |
pink princess spread |
Directions:
1. Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until crumbly.
2. Whisk together half-and-half and 1 egg in a bowl; add to dry ingredients, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times.
3. Divide dough in half; shape each into a ball. Pat each into a 5 1/2 circle on a lightly greased baking sheet. Cut each circle into 6 wedges, using a sharp knife (do not separate wedges).
4. Whisk together remaining egg with 1 teaspoon water in a small bowl; brush egg wash over dough. Sprinkle 1 tablespoon sugar evenly over dough.
5. Bake at 425° for 19 to 21 minutes or until golden. Serve warm. Serve with Pink Princess Spread, if desired.
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