Monday, January 11, 2010

Scone-scah-scone-scone-SCONES

I'm thinking of changing the name of this blog to "things I cook out of my favorite cookbook"--but I just can't seem to go wrong with anything I've made from it. Here's the recipe for all the scones I've been making:

Scones
(adapted from America’s Test Kitchen Cookbook)

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
Fruit (one of the following):
1/2 cup currants
1 cup frozen blueberries, 1 tsp lemon zest, lemon juice
1 cup raspberries
1/2 cup dried cranberries, 1 tsp orange zest, orange juice
(you could substitute any fruit combo you like)

1. Adjust oven rack to middle position and heat oven to 450°F.

2. Place flour, baking powder, sugar and salt in large bowl and whisk together.

3. Put dry mix and butter in food processor and pulse 8-10 times until mix resembles coarse crumbs. Transfer dough to large bowl. Gently stir in fruit.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

6. Form scones by pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.

6. Place wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.


1 comment:

  1. Cut to me raiding my fridge/cupboards for these ingredients! Wow- these look so yummy! I am definitely going to try your recipe!

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