Re: As you wish....so shall it be....

[Guest guest]

Connie,

Thanks for the recipe; I will have to adjust it some because of my

dietary issues. I wonder how much cinammon. ....Hmmm I will have to do

some testing and try to figure it out. What a shame. Thanks again.

Terri G.

>

> Cream Scones Recipe

> Printer Friendly Page

>

>

> The custom of pausing in the middle of the afternoon for Tea is very

appealing. To think that the English have been enjoying this ritual for

ages only makes us realize, all the more, what we have missed. While

cakes, biscuits (cookies), and other pastries are popular for teatime,

scones have become the preferred sweet (at least in North America).

There are lots of scone recipes milling about, but this rich flavored

cream scone is what I like to serve with Devonshire Cream and either jam

or lemon curd. If you want a lighter tasting scone just use milk or

half-and-half (light cream) instead of the heavy whipping cream. And to

make the tops of the scones nice and crispy with a wonderful golden

brown color, just pop them under the broiler, with a dusting of powdered

sugar, just after they are baked.

> For more information on the history and making of Scones.

> reheat oven to 375 degrees F (190 degrees C) and place rack in middle

of oven. Line a cookie sheet with parchment paper.

> In a large bowl, whisk together the flour, sugar, baking powder and

salt. Cut the butter into small pieces and blend into the flour mixture

with a pastry blender or two knives. The mixture should look like coarse

crumbs. In a small measuring cup combine the whipping cream, beaten egg

and vanilla. Add this mixture to the flour mixture. Stir until just

combined. Do not over mix.

> Knead dough gently on a lightly floured surface. Roll or pat the dough

into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75

cm) thick. Cut this circle into 8 triangular sections. Alternatively,

you can cut the dough into rounds with a cookie cutter. Make a mixture

of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones

with this mixture. This helps to brown the tops of the scones during

baking.

> Bake for about 15 minutes or until lightly browned and a toothpick

inserted into the center of a scone comes out clean. Remove from oven

and then turn your broiler on high. Sift confectioners (powdered or

icing) sugar heavily over the tops of the scones and place them under

the broiler. Broil for just a few seconds, turning the pan as necessary,

until the sugar has melted and turns golden brown. Make sure to watch

the scones carefully as the sugar will burn very quickly. Transfer to a

wire rack to cool. Serve with Devon cream or whipping cream and your

favorite jam.

> These scones freeze very well.

> Makes 8 scones.

> Recipe:

> 2 cups (280 grams) all-purpose flour

> 1/4 cup (50 grams) granulated white sugar

> 2 teaspoons (10 grams) baking powder

> 1/8 teaspoon salt

> 1/3 cup (76 grams) cold unsalted butter

> 1 large egg, lightly beaten

> 1 teaspoon pure vanilla extract

> 1/2 cup (120 ml) heavy whipping cream

> Egg mixture for brushing tops of scones:

> 1 large egg, lightly beaten

> 1 tablespoon heavy cream

>

> Hope this is what you need///Connie

>

> ---------------------------------

> New Yahoo! Messenger with Voice. Call regular phones from your PC and

save big.

>