Meal Zeal

May 8, 2010

Best Scones

Filed under: Uncategorized — jenseyt @ 7:23 am

I’m very particular about scones; they have to be “dry” and crisp yet flaky (never cakey/muffiny!)  This recipe does its part, but storage is also key.  In addition to waiting until completely cool to store (if there are any left to store), I always store them in paper bags so as not to trap moisture.  I can’t remember where I got the recipe!

  • 2 C flour (I’ve used all whole wheat pastry.)
  • 2 T sugar
  • 2 t baking powder
  • 1/4 t cream of tartar
  • 1/4 t salt
  • 6 T unsalted butter
  • 1 large egg
  • 3/4 C half & half (I’ve used UNSWEETENED, NOT LOWFAT soymilk.)

Preheat oven to 425.  Grease large baking sheet.  In large bowl, combine flour, 1 T sugar, powder, cream of tartar, and salt.  Cut in butter with pastry blender until coarse crumbs consistency.

Separate egg.  Beat yolk and stir in cream.  Add yolk mix to dry ingredients and mix together lightly until soft and clings together.

Turn onto lightly floured surface and knead gently 5 or 6 times.  Cut into 6 wedges.

Place wedges onto prepared baking sheet one inch apart.  Beat egg white and brush onto wedges.  Sprinkle with remaining 1 T sugar.  Bake 15 minutes or until golden brown.

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