Recipe by Ann Arber
This recipe came from my Joy of Cooking. They are absolutely spectacular.I think I added a bit more sugar. Taste like excellent shortbread.
Top Review by 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.
- 2 cups flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons butter, cool but not melted
- 1⁄2 cup dried cranberries or 1⁄2 cup currants
- 1 lemon, zest of
- 1 large egg
- 1⁄2 cup whipping cream
- 2 -3 teaspoons cream or 2 -3 teaspoons milk
- cinnamon (optional)
- sugar (optional)
Directions See How It's Made
- Heat oven to 425.
- Mix flour, sugar, baking powder and salt.
- Cut in butter with pastry blender.
- Cut until size of peas.
- Stir in currants or cranberries and rind.
- Stir together egg,and cream and dump into dry mix.
- Stir til a ball then gently knead five times.
- Pat into a round 8" wide,about 3/4" thick.
- Cut into 8 or 12 wedges and place on ungreased cookie sheet.
- Brush tops with cream and sugar and cinnamon if desired.
- Bake 12- 15 minutes.
- Oh my, then enjoy.