It occurred to me to just quit all the trudging, scraping, shoveling, waving at the plow gentleman, and wiping snow from my hair and come inside for something a bite of something settling, toasty, and unburdening. I've worked on this cream scone for some time. Make it with ease as it will be painless and simple. Do egg wash and sugar it because it will sparkle in any light. Afternoon tea is only a few lesiurely steps away.
Cream Scones
Makes 10 scones if knife cut, 6 if biscuit cutter is used
2 tablespoons butter for greasing cookie sheet parchment
1 1/2 cup flour
1/4 cup sugar
1/8 tsp salt
2 teaspoons baking powder
3/4 cup heavy cream
1 teaspoon vanilla extract
For the egg wash and sugar sprinkle:
1 egg, beaten with a fork
2 tablespoons sugar for sprinkling over
Preheat the oven to 350 degrees. Lay parchment on a baking sheet and grease parchment with butter. Combine the first four (dry) ingredients in a large mixing bowl. Add strawberries, cream, and vanilla extract. Mix until a dough is formed. Pout onto a flat surface. Split the dough in two halves. Roll the first half of the dough out to a 1 inch thickness. Cut out scones with a round cookie cutter, or do as I do and just cut rough squares with a knife - no need to be too particular about it if you don't care to be. Place shoulder-to-shoulder on the greased parchment.
Brush eggwash neatly over the top of each biscuit. Sprinkle sugar gently on top of each. Bake for 20 minutes or until golden brown on top.
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1 comment:
As good as the scones look, a corgi will steal any show. What a hoot! My PWC doesn't even recognise if snow is too deep. He just plows along, only the tips of his ears visible above the crust. How he manages to determine which is *exactly* the right spot to poop (a deadly important consideration to him) under that frigid blanket is beyond me. Oh well, back to my bread baking....
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