|
Scones
from pamelamanley.com
|
8.5
|
ounces |
All-Purpose Flour |
|
2
|
ounces |
Sugar |
|
2
|
teaspoons |
Baking Powder |
|
|
pinch |
Salt |
|
3
|
ounces |
Butter |
| |
|
|
|
3
|
ounces |
Cream |
|
1
|
teaspoon |
Vanilla |
|
1
|
|
Egg |
| |
|
|
| 1/2 |
cup |
Currants -- optional |
1. Combine flour,
sugar, salt,
and baking powder
in a bowl.
2. Cut in butter.
3. Combine cream, egg
and vanilla. Add to dry mixture.
4. Form into a dough, kneading
slightly.
5. Form into a ball and press into a disk.
6. Slice raw dough into 8
wedges. Place wedges on parchment-lined baking sheet.
7. Brush tops with cream.
8. Bake at 400 for 15 minutes
or until golden brown.
Yield: 8 scones
|
