Ingredients
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3
-
1/2
-
2
-
1/2
-
2
-
2
-
3
-
-
-
-
-
-
-
-
Directions
Cream Scones,Delicious Scones from the prestigious Culinary Institute of America. Scones arent just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.,I have used this recipe for years – always has worked well even with frozen strawberries, fresh fruit, dried fruit and added orange or lemon zest – don’t add more than 1-1/2 cups of fruit.,Thank you for a wonderful recipe. AWESOME! It’s quick, simple, and the outcome is outstanding! The scones are melt-in-your mouth delicious and delicately tender. Thumbs up! Using a springform pan made the process swift and cleanup a breeze. These will quickly become a family favorite. Reminds me of living in Britain some 35 years ago.
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Steps
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1
Done
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Cut Two 10-Inch Circles of Parchment or Waxed Paper; Use One to Line a 10-Inch Round Cake Pan; Reserve the Second Piece. |
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2
Done
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Sift the Flour, Sugar, Baking Powder, and Salt Together Into a Mixing Bowl; Make a Well in the Center of the Flour Mixture. |
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3
Done
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Add the Cream to the Flour Mixture and Stir by Hand Just Until the Batter Is Evenly Moistened. |
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4
Done
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Place the Dough Into the Lined Cake Pan and Press Into an Even Layer; Cover the Dough With the Second Parchment Paper Circle; Freeze the Dough Until Very Firm, at Least 12 Hours. |
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5
Done
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Preheat the Oven to 350& #730f; Prepare a Baking Sheet by Spraying It Lightly With Cooking Spray or Lining With Parchment Paper. |
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6
Done
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Thaw the Dough For 5 Minutes at Room Temperature; Turn It Out of the Cake Pan Onto a Cutting Board; Cut the Dough Into 10 Equal Wedges and Place Them on the Baking Sheet About 2-Inches Apart; Brush the Scones With Milk and Sprinkle With the Sugar. |
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7
Done
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Bake the Scones Until Golden Brown, 30-40 Minutes; Cool Them on the Baking Sheet For a Few Minutes Then Transfer to Cooling Racks; Serve the Scones Warm or at Room Temperature; Serve Baked Scones the Same Day They Are Made or Freeze For Up to 4 Weeks. |
