Due to popular demand, here is our famous scone recipe:
Oven Temperature 350°
Yield 10 – 12 scones
Cutter #3 Plain Circular Edge Cutter
Ingredients
2 Cups All Purpose Flour
1 Tbsp Baking Powder
3 Tbsp Sugar
½ Cup Butter
2 Large Eggs
1/8 Cup Heavy Cream
Ingredients – Egg Wash
1 Egg
A Little Heavy Cream
Method
1. Sift the dry ingredients into the mixer and cut in the butter until the mixture resembles bread crumbs.
2. Add the eggs and then the cream a little at a time. Do not over moisten the dough.
3. Roll the dough LIGHTLY to a ¾” thickness and use a #3 plain circular edge cutter to shape the scones.
4. Place the scones on a greased cookie sheet and brush them lightly with egg wash (beat the two egg wash ingredients together).
5. Bake for 15 minutes at 350° until they have risen and are lightly browned.
Presentation
Serve the scones with raspberry jam and freshly whipped cream. (decorate with sliced fresh strawberries if available)
