Saturday, August 15, 2009
Todays recipe comes from King Arthur Flour. You can download a copy by going to: http://www.kingarthurflour.com/ and click on "recipes".
This is the second time I've made these Scone Nibbles and I have to tell you, they've come out perfect each time.
I love scones. They're not too sweet...just enough to satisfy. My first attempt at scones was a recipe my Great grandmother Caroline made. My mother passed the recipe down to me with the story how she looked forward to them when she went to visit. They had a wood stove, and if anyone can remember, these stoves had a compartment that was what we'd deem a "warming drawer". It kept baked goods perfect!
My Great Grandmother's Recipe is called "English Tea Scones"
4 cups all purpose flour
2 T. sugar
4 tsp. baking powder
1 tsp. salt
1/4 tsp. cream of tartar
2/3 cup cold unsalted butter
1 1/3 cups half-&-half
1 large egg
1/4 cup raisins, or currents, (or used your favorite dried fruit, i.e., cranberries, cherries)
Heat over to 425F. Grease a large baking pan. (I use a spray). In a large bowl, combine the first five ingredients and whisk. Add the butter and use a a pastry cutter to mix with the dry ingredients. (If I'm in a hurry, I put the dry ingredients in my food processor, add the butter and pulse until I have coarse crumbs). In a small bowl, whisk the egg and half-&-half. Measure out 2 T. (will be used to brush on top of the scones). Pour into dry mixtures and stir just until it comes together. Turn our on a lightly floured board and knead 5 to 8 times. Divide dough in half and with a floured rolling pin, roll each half into a 7-inch circle. Cut each circle into 4 wedges. Place scones on prepared baking sheet. Pierce tops with the tines of a fork and brush with the reserved egg/cream mixture. Bake 15 to 18 minutes until golden brown. Serve warm.
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