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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Being an Anglophile, I've tried lots of scone recipes over the years, but this is my all-time favorite. It was given to me by a hotel chef in Los Angeles and bakes into batches of lovely Christmas gifts for friends and family. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup shortening |
1 egg, lightly beaten |
2/3 cup heavy whipping cream |
1/3 cup dried cranberries or dried currants |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg and cream ; stir into crumb mixture just until blended. Stir in cranberries. Turn onto a floured surface; knead gently four times.
2. Shape dough into a ball; place on an ungreased baking sheet. Pat until an 8-in. circle. With a sharp knife, score the dough into eight wedges (do not separate).
3. Bake at 425° for 15-20 minutes or until golden brown. Break into wedges. Serve warm. Yield: 8 scones.
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