Friday, December 28, 2012
Bake Sale Report + the recipe for the Best Cream Scones
We were given a total of $1,450 by generous friends, family, acquaintances & strangers!
We were blown away! What a blessing! Thank you to everyone!
And, here's a recipe that many folks have requested. Cream Scones.
These are from Williams-Sonoma Essentials of Baking,
which is a super awesome cookbook. I highly recommend it.
These scones are so good because they have a high fat content.
And, I think it matters that there are no eggs in these.
All other recipes I have found online have an egg or two in them.
I believe adding an egg to your scone is a bad choice.
Have your egg on the side, scrambled or however you like it.
But don't put it inside.
Best Cream Scones
2 cups Flour
1/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
2 teaspoons grated Lemon Zest
6 tablespoons cold Butter, cut into small squares.
1/2 cup dried Currants OR dried Apricots OR Chocolate Chips OR whatever
3/4 cup Heavy Cream
Preheat oven to 425 degrees.
Line your cookie sheet with parchment paper.
Combine your dry ingredients (1-5) until well mixed.
Cut in your butter until it forms large, coarse crumbs about the size of little peas.
Scatter your fruit or chocolate or whatever, over the dough.
Pour in the cream and mix until you form a moist mass.
Turn your dough out onto a lightly floured counter and gently press it into a ball.
Press your mound down into a round that is about 1/2 high.
With a large knife, cut your round into 6 - 8 wedges.
Place the wedges onto your cookie sheet,
leaving about 1 inch of space between the scones.
Hopefully you have a little more Heavy Cream left. About a tablespoon, or so...
Brush the tops of your scones withe cream. Then sprinkle with sugar.
Bake in your 425 oven until lightly golden brown on the tops, about 13-17 minutes.
Let cool slightly. But, these are good warm!