Dilynn's personal favorite is chocolate chip
Source: Bradie
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Cool Time: 5 minutes
Total Time: 30 minutes
Ingredients:
2 1/4 C all purpose flour
1/4 C sugar
2 tsp baking powder
1/4 tsp salt
1/2 C cold butter, diced into small cubes
1/2 C heavy cream
1 large egg
1/2 tsp vanilla extract
1/2 C favorite add-ins:
* frozen berries
* chocolate chips
* nuts
additional heavy cream for brushing over scones, optional
additional sugar for sprinkling over scones, optional
Directions:
Preheat your oven to 375 deg and line a baking sheet with parchment paper. Set aside
Combine flour, sugar, baking powder, and salt. Cut butter into flour mixture
Combine the heavy cream, egg, and vanilla extract and add to flour mixture
Mix/combine dough. Transfer dough to a lightly floured surface and (handling lightly, as you don not want to over-work this dough)
Add any add-ins at this point, gently working them into the dough
Form the dough into a small disc about 1" thick and 6" diameter. I use a greased springform pan to help mold the dough and then release the outer edge
Cut the disc into 8 wedges, pressing the knife straight down with each cut
Transfer wedges to prepared baking sheet and place about 2" apart. Brush lightly with heavy cream and sprinkle with sugar (optional)
Bake for 14-16 minutes or until edges are just beginning to turn golden brown. Do not over-bake your scones or they will be dry and tough. Allow to cool on a baking sheet before serving
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