March 12, 2012

sun scones

I made these scones a while ago, but I still wanted to share them! I like using a cookie cutter to make different shapes. I use this recipe from epicurious, but I've tweaked it quite a bit. You'll need:

  • 3 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
  • 1/2 cup (or more) chilled whole milk

  • Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. 

    Whisk flour, baking powder, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Add 1/2 cup of whole milk. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface roughly 1-inch-high. Use cookie cutter of choice or cut traditional rounds or wegdes. Transfer to baking sheet.

    Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

    Scones are naturally a little bit dry and crumbly, so people usually pair them with clotted cream and jam or honey. I like to make a mascarpone cream to go with it. You just need three ingredients (1 cup mascarpone cheese, 1/3 cup chilled heavy cream and a 1/4 cup sugar) and a whisk or an electric mixer!

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