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  • Cream Scones

    1 vote
    Cream Scones
    Prep: 15 min Cook: 15 min Servings: 32
    by Charles Kellogg
    79 recipes
    >
    This is the best basic scone recipe I've ever used. It was given to me by my pastry instructor, Chef James Foran. It is very adaptable. You can add just about any dry ingredient you want. Nuts, chips, and dried fruit in whatever combination suits your fancy.

    Ingredients

    • 1 lb. 3 oz. all purpose flour
    • 2 Tbsp. + 1 tsp. baking powder
    • 3 1/2 oz. by wt. sugar
    • 3/4 tsp. kosher salt
    • 6 oz. by wt. chilled butter, cut into 1/2 inch cubes
    • 16 oz. by vol. cream

    Directions

    1. Sift together flour, baking powder, salt and sugar.
    2. Cut in butter until it resembles course meal.
    3. Add cream. Stir until dough just comes together.
    4. Turn out onto a lightly floured surface.
    5. Roll out to one inch thick.
    6. Cut into desired serving size and shape, and place on a parchment paper lined cookie sheet.
    7. Brush with cream, and sprinkle with sugar.
    8. Bake in a 375 F oven for 12 - 15 minutes, or until golden brown.

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