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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Courtesy of 101Cookbooks, these can be made with a milk wash and a sprinkle of coarse sugar instead of the glaze, if desired. Ingredients:
scone |
4 cups whole wheat pastry flour or unbleached all-purpose flour |
3 tablespoons aluminum-free baking powder |
1 teaspoon fine grain sea salt |
1 stick unsalted butter chilled and in 1/4 cube |
3/4 cup fine grain natural cane sugar or granulated sugar |
1 1/4 cups half and half or cream or whole milk |
1 teaspoon vanilla extract |
zest of 1 lemon |
2/3 cup raspberry preserves |
glaze |
1/2 cup powdered sugar |
1 tablespoon lemon juice |
zest of 1 lemon |
Directions:
1. Preheat oven to 375 degrees F..
2. Line a baking sheet with parchment paper or Silpat.
3. Combine flour, baking powder and salt in a bowl using food processor.
4. Add butter and pulse until mixture resembles pebbles OR use a pastry blender OR you hands.
5. Pulse in sugar.
6. Add half and half, vanilla extract and lemon zest.
7. Pulse until dough just comes together.
8. Don't overmix.
9. If batter is too dry, add half and half a little at a time.
10. Turn dough onto floured parchment and divide into two pieces.
11. Roll one piece to 1/2 thick 9x9 (roughly) square.
12. Keep dough from sticking by sprinkling with flour, if necessary.
13. Slather the slab of dough with the jam and fold the left side toward the center using parchment as an aid.
14. Fold other side in using the same technique.
15. Slide onto prepared pan.
16. Repeat with other dough ball.
17. Both scones will fit on the same baking sheet, with a few inches between.
18. Brush with a bit of cream (optional).
19. Bake for about 25 minutes OR until golden on the bottoms.
20. Prepare glaze, if using:
21. Combine powdered sugar, lemon juice and lemon zest in small bowl.
22. When scones come out of the oven brush them generously with the glaze and let cool.
23. Slice into pieces as big or as small as you like.
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