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Cream SconesFrom Biscuits: a Savor the South? cookbook by Belinda Ellis. Copyright ? 2013 by the University of North Carolina Press. Used by permission of the publisher. uncpress.unc.eduMakes 6-8 scones3 cups all-purpose flour1?3 cup sugar, plus more for sprinkling on top2 teaspoons baking powder1?2 teaspoon salt6 tablespoons unsalted butter, cut into 1?2-inch chunks and chilled for 15 minutes3?4 cup heavy cream, plus more for brushing the tops1 large egg, lightly beatenAll-purpose flour for dustingOptional add-insFinely chopped chocolate barGrated lemon zest and fresh blueberriesGrated orange zest and dried cranberriesRaisins and pecansScraped vanilla beanPreheat the oven to 450°. Use a nonstick cake pan or baking sheet.Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the cold chunks of butter and toss them in the flour to coat. Using a pastry blender or your fingertips, break up the chunks until they’re about the size of peas. If you’re including additional ingredients, stir them in now.Mix together the cream and egg in a small bowl. Make a well in the center of the flour mixture and pour in the cream and egg. Starting at the sides of the bowl, use a spatula or wooden spoon to toss the flour over the cream. Continue to work in the flour from the sides of the bowl, just until the dough comes together.If the dough starts to pull away from the sides of the bowl and sticks to your fingers, you have the right amount of cream. The mixture will be slightly dry.Dust a surface with all-purpose flour and turn the dough out onto the surface. Flour your hands, then cuddle the dough by pressing your hands around the outer edges. Pat and press the top of the dough with your floured hands. Fold the dough in half, pat it, and fold it again. Repeat this two or three times until the outside of the dough feels less sticky and becomes smooth.Divide the dough in half. Use a rolling pin or pat each piece of dough to a round about 1 inch thick. Cut each round into 3–4 wedges. Place the wedges on the cake pan or baking sheet about 1?2 inch apart. Brush the tops with cream and sprinkle with sugar.[more]Bake the scones in the center of the oven until they’re light golden brown, 12–14 minutes.Promotional Recipe Note:This Cream Scones recipe is approved for promotional use with the provided credit line. Please contact Gina Mahalek at (919) 962-0581 or gina_mahalek@unc.edu to request permission to use any additional recipes from Belinda Ellis’s Biscuits. ................
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