Thursday, June 11, 2009

Cream scones

I have been looking for days for a recipe for shortcakes that doesn't require much work, and uses ingredients I already have in the house.
You wouldn't think it'd be that tough, but apparently it was. And then I opened up my cookbook, finally, and Mark Bittman was to the rescue, again.

from "How to Cook Everything"

2 c. all purpose flour or cake flour, plus more as needed
1 scant tsp. salt
4 tsp. baking powder
2 Tbsp. sugar
5 Tbsp. cold butter
3 eggs
3/4 c. heavy cream
1/3 c. currants or raisins (omitted)
1 Tbsp. water

Preheat the oven to 450.
Mix the dry ingredients together in a bowl or food processor, reserving 1 Tbsp. sugar. Cut the butter into bits and either pulse it in the food processor (super easy) or cut it in with your fingers. All the butter should be thoroughly combined before proceeding.
Beat 2 of the eggs with the cream; with a few swift strokes, combine to the dry ingredients. (If you were going to use raisins, add them now) Turn the dough out onto a lightly floured surface and knead it 10 times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
Press the dough into a 3/4 inch rectangle and cut into 2-inch rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet; reshape dough and cut again.
Beat the remaining egg with 1 Tbsp. water and brush the top of each scone. Spring each with a little bit of sugar.
Bake 7 to 9 minutes, until golden brown.

These are good with strawberries and whipped cream. :)

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