Buttery Scones
By LyndaLee
Recipe from Pickering Museum Tea. Excellent scones. Not for the faint of heart.
- 20
Ingredients
- 4 cups all purpose flour
- 1/2 cup sugar
- 4 tsp baking powder
- 1 cup unsalted butter, cubed
- 1 egg
- 1 1/2 cups whipping cream
- 1/2 cup dried currents (optional, add whatever you like)
- egg wash for brushing
Preparation
Step 1
Preheat oven to 325F.
In a large bowl combine flour, sugar and baking powder. Using a pastry cutter, cut in the butter until the texture resembles course meal. In a medium bowl, beat the egg and whisk in the cream until well blended. Stir the currants into the flour mixture. Stir in the egg mixture just until the dough comes together: do not over mix.
On a floured work surface, roll the dough out to a 3/4 inch thickness. Using a 2 inch round biscuit cutter, cut the dough into 20 rounds and place 1 inch apart on an ungreased insulated baking sheet. Brush the tops with an egg wash and bake in the centre of the oven for about 20 minutes or until golden brown.
Depending on your oven, you may want the temperature at 350. Watch them carefully the first time until you find the temperature and the timing that works for you.