afternoon tea

Scones

2 cups ap flour

1 tbsp baking powder

1 tsp salt

6 tbsp butter cut up

3/4 cup heavy cream

1 egg beaten into cream

whisk first 3 ingreds together, cut butter into flour mixture until crumby, stir egg/cream mixture with knife until dough pulls together. turn out onto floured board. pat into 8 inch circle, i use a 1/4 cup dry measure to make my scones round, you could also cut into wedges. bake at 425 for about 11-13 minutes, oh yeah brush tops with a little cream or milk to brown.

scones 1

scones finished

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3 Comments

  1. Sarah
    Posted February 5, 2009 at 6:24 pm | Permalink

    That lemon curd looks familiar!

  2. Posted February 6, 2009 at 2:46 pm | Permalink

    Egg and cream in scones! what sacrilege! Scones are for when you dont have nuthing in the cupboard but flour, milk and butter ( which dont count)… now with an egg and some cream what a feast you could have WITH your scone! Love the blog, am a Scifi fan but dont know what BSG is so enlighten me. Old friend just moved to Halifax dont tell me its colder than there…we basking (or could be baking) in eternal sunshine down here

  3. Tina Rupp
    Posted February 10, 2009 at 11:12 pm | Permalink

    man i can’t wait to try these! yum!


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