Misty Morning Cream Scones
Having milked dairy animals for most of my life, cream is a favorite ingredient! We simply forget calorie counting and enjoy these delicious, dairy-rich scones. They are particularly loved with strawberries and whipped cream for a strawberry shortcake breakfast!
2 cups flour (either unbleached white or whole spelt)
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
¼ cup butter
2 eggs
3/4 cup heavy cream
A bit of water
Mix flour, baking powder, sugar and salt in bowl. Cut in butter until crumbly. (I do this part with a stand mixer and batter attachment.)
Put the eggs and cream in a blender and briefly mix. Reserve a tablespoon of this for brushing the tops before baking. Using the mixer bowl but mixing by hand, add the cream and egg mix to the dry ingredients. If the mix is too stiff, add water. It should be of soft biscuit dough consistency. Gently knead for 30 seconds on a floured surface. Divide into three balls and shape into flat circles about 3/4 inch thick. Place on cookie sheet sprayed with pan spray. Brush reserved egg/cream mix over the top. Use a knife dipped in water to cut pie wedge lines into the circles. Sprinkle with sugar. Bake at 435 for 12-15 minutes. I use traditional bake rather than convection.
2 cups flour (either unbleached white or whole spelt)
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
¼ cup butter
2 eggs
3/4 cup heavy cream
A bit of water
Mix flour, baking powder, sugar and salt in bowl. Cut in butter until crumbly. (I do this part with a stand mixer and batter attachment.)
Put the eggs and cream in a blender and briefly mix. Reserve a tablespoon of this for brushing the tops before baking. Using the mixer bowl but mixing by hand, add the cream and egg mix to the dry ingredients. If the mix is too stiff, add water. It should be of soft biscuit dough consistency. Gently knead for 30 seconds on a floured surface. Divide into three balls and shape into flat circles about 3/4 inch thick. Place on cookie sheet sprayed with pan spray. Brush reserved egg/cream mix over the top. Use a knife dipped in water to cut pie wedge lines into the circles. Sprinkle with sugar. Bake at 435 for 12-15 minutes. I use traditional bake rather than convection.
