Subj : Queen's Desserts - 02
To : All
From : Dave Drum
Date : Tue Sep 20 2022 13:28:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sweet Cream Scones
Categories: Breads, Dairy, Snacks
Yield: 24 servings
5 c (23 1/2 oz.) A-P flour; plus
- more
1/2 c (4 oz.) sugar
2 tb Baking powder
1/2 ts Kosher salt
14 tb Chilled unsalted butter: in
- 1/2" cubes
2 1/2 c Chilled heavy cream
1 lg Egg, lightly beaten
Rhubarb and Angelica Jam;
- to serve
Clotted cream: to serve
In a large bowl, whisk the flour with the sugar, baking
powder, and salt. Add the butter and, using your
fingers, rub it into the flour until it forms pea-size
crumbles. Pour in the cream and stir until the dough
just comes together. Scrape the dough onto a lightly
floured work surface and, using your hands, form it into
a flat block and let rest for 5 minutes.
Fold the dough in half (like closing a book), press into
a flat block once again and then let rest for 5 more
minutes. Using a rolling pin, flatten the dough block
until it’s 1" thick. Using a 1 7/8" round cutter, cut
out rounds of dough and transfer to parchment paper
lined baking sheets, spaced 2 inches apart. Place the
baking sheets in the freezer and freeze the scones for
20 minutes.
Set the oven @ 400ºF/205ºC.
Remove the scones from the freezer and, using a pastry
brush, lightly brush the top of each scone with some of
the beaten egg. Bake the scones, rotating halfway
through, until risen and golden brown, about 20 minutes.
Transfer the baking sheets to a rack and let the scones
cool. Serve with the jam and clotted cream.
By: Claire Ptak
Yield: makes 2 dozen
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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