Plain Scones

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The recipe makes six scones, but two of them were eaten before I took this photo.

These are called “Perfect Berry Shortcakes”, but I omit the berries and the whipped cream from the recipe, decrease the sugar and call them scones. They rise very nicely and turn out fluffy every time I make them (which is often). I wonder if it could be because of the amount of baking powder? I’m no expert, but a whole tablespoon seems like a lot of baking powder.

Recipe: http://allrecipes.com/Recipe/Perfect-Berry-Shortcakes/Detail.aspx

My Version

2 cups all-purpose bleached flour

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

1/2 cup butter, frozen

1 egg, beaten

1 egg white (optional)

1/2 cup cold milk

A splash of vanilla

What to do:

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 2 Tbs. sugar in a medium bowl. Grate the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Combine egg, milk, and a splash of vanilla; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more milk to the bowl if dough won’t come together.

Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.

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July 29, 2009. Tags: , , , . Breakfast Baking.

One Comment

  1. Whole Wheat Scones « No Cupcakes replied:

    […] Wheat Scones I used the same recipe as I did in my Plain Scones post, but I made a few […]

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