Scones to die for

Ann Arber's Note:

This recipe came from my Joy of Cooking. They are absolutely spectacular.I think I added a bit more sugar. Taste like excellent shortbread.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12

Yield: 12.0 scones

• 2 cups flour
• 1⁄3; cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons butter , cool but not melted
• ½ cup dried cranberries or ½ cup currant
• 1 lemon, zest of
• 1 large egg
• ½ cup whipping cream
• 2 -3 teaspoons cream or 2 -3 teaspoons milk
• cinnamon (optional)
• sugar (optional)

Directions:

1. Heat oven to 425.
2. Mix flour, sugar, baking powder and salt.
3. Cut in butter with pastry blender.
4. Cut until size of peas.
5. Stir in currants or cranberries and rind.
6. Stir together egg,and cream and dump into dry mix.
7. Stir til a ball then gently knead five times.
8. Pat into a round 8" wide,about 3/4" thick.
9. Cut into 8 or 12 wedges and place on ungreased cookie sheet.
10. Brush tops with cream and sugar and cinnamon if desired.
11. Bake 12- 15 minutes.
12. Oh my, then enjoy.

Reviews

[Jodi B.]

Loved these scones & they got rave reviews from family & friends so I had to give credit where credit is due - Thanks Anne for such a simple, quick recipe. I cut back slightly on the sugar to 1/3 cup & added 1 1/2 teaspoons of pure vanilla to the egg/cream mixture. Also used raisins instead of currants & glazed the scones with egg mixed with a teaspoon of cream. A light coating of sugar added the perfect amount of sweetness. I also cut them smaller to yield 16 triangles & they baked on a silpat for 12 minutes. They didn't last very long.

[sherryillk]

I too had a very dry crust -- it wouldn't even come together properly until a added a more cream (used heavy whipping cream). Afterwards, it was so hard to eat since it was breaking apart on me as I spread jam on it... Flavor was really good and the lemon zest added something incredibly intriguing so it would have been five stars had it been a bit more together.

[endeavour]

first of all, i have no idea what everyone else is talking about a wet/gooey dough b/c mine was SO dry! i had to add a little extra cream to bind it all together, and even so it was still crumbly. (perhaps because i used cold and not melted butter?) secondly, i also found that the bottoms were kind of black after 15 mins of baking. the final product was kind of dry for my tastes but as far as scones go i think it was a pretty solid scone base. i did not include any dried fruit as there was none on hand, and subbed the lemon zest for orange. i cut the dough out into circles and put in the fridge overnight (the idea for scones for brekkie came at 3am so i put the dough together and went back to bed!) popped them in the oven this morning and made some coffee. all in all, a solid scone recipe.