Recipe by Marion Librarian
Found this on a blog entitled "In praise of leftovers", and the author adds "I suppose you could form these into about 6 individual cakes, but the dough is quite wet, so I'd advise sticking with a cake round for ease. I used a sharp knife or bench scraper to score the dough into 8 wedges before baking baking it. The lines will be faint when it comes out of the oven, but still very helpful for slicing it."
- 2 cups flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, cold
- 1 egg
- 2⁄3 cup half-and-half
- sugar, for sprinkling on top
Directions See How It's Made
- Preheat oven to 450 and butter an 8" round cake pan.
- In a food processor, combine flour, sugar, baking powder, and salt. Cut butter into about 8 pieces, add to flour mixture, and pulse until pea-sized clumps form.
- Beat egg and half-and-half together and add to flour mixture. Pulse just until combined. Mixture will be quite wet.
- With floured hands, gather into a ball and press into prepared pan, building up the edges a little bit. Sprinkle liberally with baker's sugar and bake in preheated oven for 15-18 min until lightly browned and just done in the center.
- Let cool for 5-10 minutes before slicing into wedges and removing from pan.