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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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One Test Kitchen staffer who's an avid baker proclaimed she was in love with this dough. It's easy to work with, stays moist, and melts in your mouth. We give a range on bake time because oven temperatures vary. Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup plain yellow cornmeal |
6 tablespoons cold butter, cut into pieces |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon lemon zest |
2 tablespoons sugar |
1 large egg, lightly beaten |
2/3 cup whipping cream |
1 tablespoon butter, melted |
1 1/2 teaspoons sugar |
Directions:
1. Preheat oven to 425°. Combine first 7 ingredients in a food processor. Process mixture 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.
2. Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.
3. Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
4. Transfer dough to a lightly greased baking sheet. Pat or roll dough into a 6-inch circle. Cut into 6 wedges; gently separate wedges by 1 inch. Brush tops with melted butter. Sprinkle with 1 1/2 tsp. sugar.
5. Bake at 425° for 18 to 23 minutes or until golden and firm to touch.
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