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Nancy's Kitchen - Tried and Tested Recipes
Light and Tender Cream Scones/Biscuits Recipe

Light and Tender Cream Scones/Biscuits Recipe
Makes approx 8 scones

2 cups cake flour, spooned into measuring cup and leveled-off
3/4 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 large egg
2/3 -3/4 cup heavy cream (do not substitute milk or light cream)

For Topping:
1 large egg, beaten
1 tablespoon demerara sugar (also called raw sugar or turbinado)

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Combine the cake flour, salt, baking powder and sugar in the bowl of food processor fitted with metal blade. Pulse several times to combine.

Add the cold butter and pulse quickly until mixture resembles course meal with pea-size clumps of butter within.
Add egg and 2/3 cup of heavy cream and pulse just until mixture comes together in clumps. The dough should be a bit sticky. If it seems dry, add remaining 2 tablespoons heavy cream and pulse quickly again until just combined.
Dust a work surface lightly with flour, then dump scone dough onto surface. Knead very gently a few times until dough comes together into a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press dough into a flat circle about 3/4-inch high, then use a sharp knife to cut into 8 triangles. Transfer wedges to prepared baking sheet. Brush lightly with beaten egg and sprinkle with demerara sugar. Bake for 10-12 minutes, until tops are lightly golden and firm to the touch. Serve warm with butter or softly whipped cream and jam.
(='.'=) Sylvia

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