Mini Scones
This recipe is easy, quick and it adapts to just about any ingredient. I have used, raisins, currants, dates, chocolate chips, cinnamon chips and fresh fruit with this recipe and all have turned out wonderfully!
For those of you who are lactose intolerant, I happen to know that if you replace the butter with unsalted margarine and the cream with Cool Whip, the scones turn out just as good, but minus those pesky dairy products!
Yield: 24 scones
Ingredients
3 1/2 cups flour
1 1/2 Tbsps. baking powder
3 Tbsps. Sugar
1 1/4 tsps. Salt
1/2 cup (1 stick) plus 2 Tbsps. unsalted butter, chilled, cut into pieces
4 eggs
3/4 cup plus 2 Tbsps. whipping cream
1 cup nuts, dates, chips or whatever else you like!
Instructions
Grease two baking sheets. Sprinkle lightly with water. Shake off excess water; set aside. Combine flour, baking powder, sugar and salt in large bowl. Cut butter into flour mixture with pastry blender or two knives until butter is size of small peas.
Combine eggs and 3/4 cup cream in small bowl; mix well. Make a well in flour mixture. Pour liquid into well, mixing until all ingredients are combined. (If dough is too dry, use remaining cream as needed.) Fold in desired main ingredient, handling dough as little as possible. Refrigerate, covered, 1 hour.
Pat dough until 3/4-inch thick on a lightly floured work surface. Cut with 2-inch round cutter; place scones on prepared baking sheets, about 2 inches apart.
Heat oven to 425 degrees. Bake scones until golden brown, about 15 minutes, reversing sheets in oven to even out baking, if necessary.
These can be made a few hours in advance, or they can be completely cooled and frozen. Just let thaw at room temperature; reheat in 200-degree oven for 10 minutes.
posted by Cassandra Vires at
12:41 PM
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