2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter
2 each eggs
1/3 cup whipping cream
1/4 cup raspberry jam
Instructions
In a bowl, mix 2 cups flour, baking powder, 2T sugar and salt. Cut 1/4 cup butter into chunks, add to bowl. With a pastry blender, cut in the butter until dough forms pieces no larger than small peas.
In a small blwl, beat eggs with cream to blend, set aside one tablespoon. Add remaining lquid to flour mixture sd stir with a fork just until the dough is evenly moistened and sticks together. Scrape the dough into a lightly floured board; turn to coat with flour.
To knead, gently slide your fingers under the side of dough opposite and lift and fold half the dough over. Press down gently and push forward. Rotate 90 degrees and do it again. Continue 3 or 4 times, no more (too much kneading makes the scones tough). In a buttered, floured 10-x15" pan pat dough into a 1 inch thick round. With a floured sharp knife, cut round into 6 to 8 equal wedges and leave in place. Dust thumb with flour and push straight down and almost through the middle of the wide end of each wedge, wiggling to make a hole 1/2 to 3/4" wide. Put jam among the holes. Brush reserved egg mixture over dough and sprinkle evenly with 2 to 3 teaspoons of sugar.
Bake in 375* oven until richly brounded, about 25 minutes. Serve hot.
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Yields: 6 Servings
Sunset Magazine, 3/1999 page 152
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