Cream Scones

2 Cups flour

1 T. baking powder

2 T. granulated sugar

2 T. brown sugar

1/2 t. salt

5 T. butter – cold, cut in pieces

1 egg

3/4 Cup heavy cream

1/2 cup mini chocolate chips (optional)

Preheat oven to 400 degrees. Stir together dry ingredients. Cut in cold butter. Add chocolate chips. Stir together heavy cream and egg, then mix into dry ingredients until dough begins to form. Turn onto counter and knead until dough comes together. (Be careful not to over work the dough) Press into a disc about 1″ thick then transfer to an ungreased baking sheet. Cut into wedges and separate slightly. Bake immediately, about 14 minutes. If you wish to put a glaze on them (yum), stir together about a cup of powdered sugar, 1/4 t. vanilla and water and drizzle over scones once they are out of the oven.

 

For Cranberry Orange Scones:

Add zest of one orange to the dry ingredients. Stir in 1/2 cup dried cranberries in place of the chocolate chips. Add 2 T. orange juice with the cream and egg.

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