Scones to die for

READY IN: 25mins
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.

Ingredients Nutrition

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.

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