 |
Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 12 |
|
Ed Levine at seriouseats says these are light, moist and addictive and adapted from Laura Brody's Cape Cod Table. Ingredients:
2 cups all-purpose flour, measured after sifting |
1 tablespoon baking powder |
3/4 teaspoon salt |
1/3 cup granulated sugar |
1/2 cup dried blueberries, strawberries or cranberries |
1 1/4 cups heavy cream |
coarse sugar for sprinkling tops |
Directions:
1. Preheat oven to 425 degrees F with rack in center.
2. The scones will bake on a heavy duty baking sheet.
3. Into a medium size mixing bowl, sift the flour, baking powder, salt and sugar.
4. Use a table fork to mix well.
5. If you are adding a dried fruit, stir them in now.
6. Dribble the cream over the dry ingredients while mixing with a fork.
7. Continue mixing gently just until mixture forms a rough, sticky dough ball.
8. Turn the dough onto a lightly floured work surface, sprinkle lightly with flour.
9. Knead 10 times by pushing the half closer to you down and away from you with the heel of your hand and fold it back over itself, giving it a quarter turn each time.
10. Pat the dough into a 9 disk.
11. Brush the top with melted butter and sprinkle generously with coarse sugar.
12. Use a long knife to cut the dough into 12 wedges and transfer each to the baking sheet, leaving about 1 1/2 between them.
13. Bake for 15 to 17 minutes, until tops are golden brown.
14. Serve warm.
|
|