| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Home3 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Chilled unsalted butter |
| 2 |
|
Eggs |
| 1/3 |
c |
Heavy cream |
| 2 |
tb |
Orange or lemon zest |
INSTRUCTIONS
Directions: Combine the flour, baking powder and salt in a large mixing
bowl. Using a pastry blender, work in the unsalted butter until it
resembles coarse crumbs. You can use two butter knives and cut back and
forth in the mixture, if you do not have a pastry blender. Mix in the eggs,
one at a time. Stir in the heavy cream and zest. Turn the dough onto a
lightly floured cutting board and knead until smooth. Roll out the dough to
3/4" thickness. Using a round cookie cutter, cut out the scones and place
on an ungreased cookie sheet. Bake at 425 degrees for 15-20 minutes. Yields
10 scones.
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