TEA SCONES
Categories Bread Dairy Breakfast Brunch Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Sprinkle baking sheet lightly with flour. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat egg and 7 tablespoons milk in small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist and adding 1 more tablespoon milk if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-inch round about 3/4 inch thick. Transfer round to prepared baking sheet. Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
- Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature.
PAT-A-CAKE SCONES
This recipe is from Better Homes and Gardens. SO simple and great to include on a holiday cookie platter. I loved changing the topping sugars to colored sugars that went with the season - like green and red for Xmas.
Provided by Brigen2
Categories Scones
Time 28m
Yield 6-8 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 375F.
- Combine flour, sugar, baking powder, and salt.
- Make a big dent or well in center of mixture.
- Pour in 3/4 cup whipping cream and lemon peel.
- Stir until mixture is crumbly.
- Coat hands with a little flour.
- Use your hands (no need to use a rolling pin) to gently knead the dough in the mixing bowl until it can form a ball.
- Gently roll or pat the dough into a 7 1/2-inch circle on a floured surface.
- Cut the dough into pizza-shaped triangles.
- You should yield 6 or 8 wedges.
- Place scones about 1-inch apart on an ungreased cookie sheet.
- Lightly brush scones with additional cream; sprinkle with additional sugar.
- Bake about 18 minutes or until scones are brown on tops and bottoms.
- Serve warm.
Nutrition Facts : Calories 286.3, Fat 14.1, SaturatedFat 8.6, Cholesterol 51, Sodium 329.6, Carbohydrate 36.5, Fiber 0.9, Sugar 11.2, Protein 4
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