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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Basic Scone Recipe Recipe

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This recipe for Basic Scone Recipe is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
▢ 2 cups (240 g) all purpose flour
▢ 3 tablespoons granulated white sugar
▢ 1 tablespoon baking powder
▢ ½ teaspoon table salt
▢ 5 tablespoons unsalted butter, cold
▢ 1 cup (240 mL) heavy cream
▢ 1 teaspoon vanilla extract
▢ coarse sugar for sprinkling on top
Directions:
Directions:
Instructions
Preheat and prepare pan. Preheat your oven to 400oF. Line a cookie sheet with parchment paper or silicone baking mat.
Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, sugar, baking powder, and salt.
Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. If adding mix-ins, stir them in now.
Add wet ingredients. Make a well in the center of the dry ingredients and add the heavy cream and vanilla extract. Stir to combine.
Shape and cut the scones. Empty the bowl onto a lightly floured surface. Knead the dough lightly to bring the mixture together. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart. Freeze for 30 minutes, or refrigerate for 1 hour before baking. Brush on a little heavy cream before baking and sprinkle on a little raw sugar before baking.
Bake The Scones. Bake for 20-22 minutes. Remove from the oven and cool on a cooling rack.
Number Of Servings:
Number Of Servings:
8 large
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Ashlyn’s Bridal Shower
Course: BreakfastCuisine: American Prep Time: 10 minutes minutesCook Time: 20 minutes Chilling Time: 30 minutes Total Time: 1 hour
Calories: 299kcal

 

 

 

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