Sunday, October 25, 2009

Scones


Scones are probably my favorite pastry. When I eat them, I like to imagine myself sitting in a pub in London, drinking some tea or coffee. The original recipe called for strawberry jam in the center, but when I made it, the jam oozed out, and burnt. So, personally, I think spreading jam on them would be fine.

Ingredients:
3 cups All Purpose Flour
1 cup 35% Whipping Cream (chilled) (15% for lighter scones)
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/4 White Sugar
1 cup Vegetable Shortening (chilled)
1 egg, beaten

1. Preheat the oven to 400 degrees and line pan with cooking spray and wax paper.
2. Combine flour, salt, sugar, and baking powder.
3. Cut the cold shortening up to bite sized pieces.
4. Use a fork to mash the shortening into the dry mixture. When it resembles a coarse bread crumb like substance, cream is ready to be added. Pour the cream in and form into a sticky dough.
5. Flour your rolling surface. Roll the dough out to 2 cm thick. Use a round cookie cutter, or a small cup to cut out the dough.
6. Place all scones on the baking sheet and use a cooking brush to brush the egg over the top.
7. Bake for 15 - 20 minutes. The scones should be slightly taller than they were prior to being in the oven, and the top should be golden.

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