Prep 20 mins
Cook 10 mins
(from How to Cook Everything-Mark Bittman)
- 473.18 ml flour
- 4.92 ml salt
- 19.71 ml baking powder
- 29.58 ml sugar
- 73.94 ml butter, cold
- 3 eggs
- 177.44 ml heavy cream
- 78.07 ml raisins (optional)
- 14.79 ml water
- Preheat the oven to 450.
- Mix dry ingredients together, reserving 1 Tbsp sugar.
- Cut butter into bits and rub into dry ingredients until thoroughly blended.
- (Or pulse in food processor). Beat 2 eggs with cream, and blend into dry ingredients with a few swift strokes.
- Use only a few more strokes to add raisins.
- Turn dough onto lightly floured surface and knead 10 times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
- Press the dough into a 3/4 inch rectangle and cut into 2 inch rounds with a biscuit cutter or glass.
- Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again; this recipe will produce 10-14 biscuits.
- Beat the remaining egg with 1 tablespoonful of water and brush the top of each scone; sprinkle each with a little of the remaining sugar.
- Bake 7-9 minutes, or until the scones are a beautiful golden brown.
- These keep better than biscuits, but should still be eaten the same day you make them.
- Seven Easy Additions to Cream Scones:
- --Stir one-half cup or more chopped nuts into the prepared batter.
- --Use up to fifty percent whole wheat flour.
- --Substitute fresh fruit (apples, pears, peaches), whole berries (blueberries, cranberries) or minced dried fruit (figs, apricots) for the raisins.
- --Add one teaspoonful or more of cinnamon or ginger, or a pinch of nutmeg or allspice to the dried ingredients.
- --Add one-half cup grated cheese along with the eggs and cream; reduce the sugar to one teaspoon.
- --Add minced fresh herbs to taste-dill, parsley, and chevril are especially good; reduce the sugar to one teaspoonful.
- --Add one-half cup or more of minced cooked meat along with the eggs and cream; reduce the sugar to one teaspoon.
Only takes thirty minutes, and they are good.
I'm so sorry to say that these were teribble. They were so sticky, I added 1/2 cup of flour but it needed more like 2 cups more and I didn't have any extra flour at the time. When they came out of the oven they looked amazing! I had just spooned it all into one big lump and it crusted over wonderfully! but when I cut into them to see if they were done I found it almost as if I had never put them in the oven, so I tuned it down to 300 and let it cook fo 20 minutes or so. They were okay, but the consistance was not good.