Wednesday, 16 January 2013

Cream Scones Recipe






Cream Scones

Ingredients

2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
4 tablespoons butter
2 eggs, well beaten
½ cup cream

Method

1.                  Preheat the oven to 425°.
2.                  Lightly butter a cookie sheet.
3.                  Mix the flour, baking powder, sugar, and salt in a large bowl.
4.                  Work the butter in with your fingers or a pastry blender until the mixture resembles coarse meal.
5.                  Add the eggs and cream and stir until blended.
6.                  Turn out onto a lightly floured board and knead for about a minute.
7.                  Pat or roll the dough about ¾ inch thick and cut into wedges.  Place on the cookie sheet and bake for about 15 minutes.

Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Fannie Farmer CookBook, the chapter on “Quick Breads”, Recipe is on page 600 of the Twelfth Edition.

Note from The Fannie Farmer CookBook:  Wedge-shaped with lightly browned sides and tops, cream scones and English tea are traditional partners.  Serve with a plump mound of butter and some marmalade or jam.



Shopping Online



------------------------------------------------------------------------------------------------------------
Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.

  

Thank You!

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites

No comments:

Post a Comment

Subscribe