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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a basic cream scone dough that you can use to make any kind of scone. It is delicious. Ingredients:
2 cups flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/8 teaspoon salt |
6 tablespoons chilled butter (cut into pieces) |
1 large egg (lightly beaten) |
1 teaspoon vanilla |
1/2 cup cream, plus |
2 tablespoons cream |
1 cup raspberries |
1 large egg (slightly beaten) |
1 tablespoon cream |
Directions:
1. In a large bowl whisk together the flour, sugar, baking powder, and salt.
2. With a pastry blended cut the butter in to look like coarse crumbs.
3. Gently fold the berries into the flour mixture.
4. In a small bowl combine the cream, beaten egg, and vanilla; mix well.
5. Add this to the flour mixture and stir till just combined; do not overmix.
6. Knead dough gently on a lightly floured board being careful of the berries.
7. Roll or pat into a circle that is about 7 round and about 1 1/2 thick.
8. Cut the circle in half and each half into four pie-shaped wedges.
9. Place on a baking sheet; brush the tops with egg wash.
10. Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
11. Best eaten the day they are made.
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