We had the opportunity to travel on a family vacation to France back in 2009.…
As I mentioned in last week’s post, we had a group o 7th grade girls spend the weekend with us as part of the DNow program for our church’s youth group. I made breakfast for the group which included Cinnamon Rolls (See last week’s post for recipe) and Scones.
Scones are very easy to make and only require that you have a food processor. (If you don’t have one, it’s still not that complicated, but would require some work!). This is a very nice recipe as you can modify it to flavor whatever you want to. This scone recipe really is a blank canvas. I’ve included a lemon glaze recipe, but you could also use the same glaze as the Cinnamon Rolls. For these though, I topped with some sugar and left them plain. You can serve with a good jelly, jam or preserve (or at our house, normally that means Nutella….). If you want to go all Downton Abbey, then find some clotted cream at a specialty or gourmet food store.
As far as adding flavors to the dough, you can add at the same time you add the whipping cream. A small amount of lemon or orange zest, extract or oil would work – or whatever flavor might strike you. Try not to use much liquid – if you do, reduce the cream accordingly – however, you wouldn’t want to replace any more than 1/4 cup of the cream.
Recipe: Easy Scones
2 cups all-purpose flour
¼ teaspoon salt
¼ cup sugar
1 tablespoon baking powder
½ cup butter (1 stick)
1 cup heavy whipping cream, cold
1 each egg, beaten
turbinado sugar, for sprinkling on top
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Cut butter into small pieces – about ½ inch and keep cold
- Combine the dry ingredients – flour, salt, sugar and baking powder – in the bowl of a food processor. Run for about 10 seconds to blend well. Add butter pieces to the food processor and pulse for one second about five times until butter is cut into the flour in pieces. Add the whipping cream and pulse for one second about 10 times. Scrape down the sides of the food processor to make sure the ingredients are well combined. Pulse about 10 more times until the dough begins to gather.
- Turn out the dough onto a lightly floured cutting board. Press the dough together until it forms a ball or disk. Using just your hands, pat and press the dough into a circle about 7 inches in diameter.
- Using a knife, cut dough into wedges – generally 8, but if you want smaller scones, cut into 10 or 12. Brush the beaten egg over the top of the scones (you won’t use the whole egg). Sprinkle the sugar over the top of the scones. (I prefer to do the egg wash and sugar before moving the scones to the baking sheet.
- Move the scones to the baking sheet placing them about 2 inches apart. You can refrigerate at this point to firm the butter. Bake 14 to 17 minutes until golden brown and firm to the touch. If you cut them into smaller scones, you may need to check a minute or two early.
- Let cool on the baking sheet for about 10 minutes. Move to a rack to cool or go ahead and serve. (Serve with jam or glaze with lemon glaze below).
¼ cup fresh lemon juice
1 cup powdered sugar
1 each lemon, zest only
1 ½ teaspoons butter
Combine lemon juice and powdered sugar in a heatproof bowl on top of a double boiler. Over simmering water, stir the glaze until the powdered sugar dissolves. Add the lemon zest and butter and whisk until the glaze is smooth. Remove from the heat. Drizzle the glaze over the top of the scones and allow to cool and set before serving.
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