25 May 2011

My favorite Scones...

No photos, no stories,just the best sang scone recipe ever created.  A giant "thank you" to Fine Cooking" magazine for always creating recipes that will live in your memory for years to come.  I have been ruined for every other scone in the USA.  I promised gals from the PRESERVE IT! class I would post this for them!  Feel free to substitute whatever fruits or extracts suit your tastes. Enjoy!

2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup dried fruit
6 Tablespoons butter, cold
3/4 cup heavy cream
2 large egg yolks, lightly beaten
2 teaspoons extract of choice

1 large egg
1 Tablespoon milk
1 teaspoon raw sugar

Preheat oven to 400 degrees.

Mix dry ingredients (not fruit) and cut butter into until mixture resembles large crumbs.  Stir in fruit.  In a separate bowl, mix eggs, cream and extract together.  With fork tines, gently mix wet ingredients into dry.  Mix until all is combined, but do not overmix or your scones will be tough. 
On a flour surface, pat into a rough circle about 1 inch thick and cut into 8 pieces.  Place on a lined baking sheet.
Beat egg and milk together until foamy and brush on tops of scones.  Sprinkle with a bit of raw sugar.

Bake 18-22 minutes until deep golden brown. 

1 comment: