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my sugar's the sweetest around

Had someone indirectly request this recipe today (exact request was hand-held breakfast food that didn't have bananas in it), so I thought I'd type it up and post it here. Sans pictures, since I baked this last some weeks ago, and I was in a hurry, but you'll have my lovely snarky commentary, as always.

Cream Scones

Note: these are not really scones in the strictest sense. They're not nearly heavy enough in texture, they're sweet rather than savory, and they actually do require the milk wash. But, as long as you're not looking for a traditional, stone-like scone, you'll be fine.

2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup stuff (currants, other dried fruit, chopped nuts)
2 eggs
1/2 cup plus 1 teaspoon milk*
1/2 teaspoon cream of tartar

Preheat oven to 435F. Mix 1/2 cup of the milk and cream of tartar in cup and set aside. Beat eggs in small bowl and set aside.

Sift flour, baking powder, 1 tablespoon of the sugar, and salt into bowl. Work butter into flour mixture until all lumps are pressed out; mixture will resemble coarse crumbs. Add currants or whatever and toss until mixed.

Add eggs and milk mixture. Knead until dough is uniform. It will be sticky at first, but continued to knead until dough becomes cohesive and slightly shiny.

Shape into chunks by hand, depending on how big you want them. They don't spread at all, so keep that in mind. I made them in fist-sized knobs, flattened slightly, and they worked just fine.

Place dough on parchment-covered baking sheet, one inch apart. Brush tops with remaining milk and sprinkle with remaining sugar. Bake 12-15 minutes (spinning once) or until lightly browned.

We made them slightly smaller last time and wound up with exactly 16. These freeze really well; just wait until they've cooled.

*Technically, you should be using just 1/2 cup of buttermilk. But, since that's not a common kitchen ingredient, you use the cream of tartar to sour the milk just enough that it will react with the baking powder. For great Science!


( 2 comments — Leave a comment )
Nov. 11th, 2009 08:13 am (UTC)
Here via musesfool. These sound fabulous, thank you for sharing!!
Nov. 11th, 2009 11:35 am (UTC)
( 2 comments — Leave a comment )


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