Recipe

Cape Cod Scones Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 3 weeks ago Ed Levine at seriouseats says these are light, moist and addictive and adapted from Laura Brody's Cape Cod Table. Prep:8m Cook:16m Servings:12	Lacrenshaw
	berries cream

Does this look good? Yeah! / Nope

Fans

midgelet

capedread

Ingredients

2 cups all-purpose flour, measured after sifting

1 tablespoon baking powder

3/4 teaspoon salt

1/3 cup granulated sugar

1/2 cup dried blueberries, strawberries or cranberries

1 1/4 cups heavy cream

Coarse sugar for sprinkling tops

Directions

Preheat oven to 425 degrees F with rack in center.

The scones will bake on a heavy duty baking sheet.

Into a medium size mixing bowl, sift the flour, baking powder, salt and sugar.

Use a table fork to mix well.

If you are adding a dried fruit, stir them in now.

Dribble the cream over the dry ingredients while mixing with a fork.

Continue mixing gently just until mixture forms a rough, sticky dough ball.

Turn the dough onto a lightly floured work surface, sprinkle lightly with flour.

Knead 10 times by pushing the half closer to you down and away from you with the heel of your hand and fold it back over itself, giving it a quarter turn each time.

Pat the dough into a 9" disk.

Brush the top with melted butter and sprinkle generously with coarse sugar.

Use a long knife to cut the dough into 12 wedges and transfer each to the baking sheet, leaving about 1 1/2" between them.

Bake for 15 to 17 minutes, until tops are golden brown.

Serve warm.

Recent Gawkers

lauracou

capedrea

midgelet

imhungry

mbeards2

lacrensh

Not quite what you're looking for? See more Bread / Scones

Or see more just like this

Comments

midgelet 9 months, 2 weeks ago said:
Nice post, i love cream when making scones!

lacrenshaw 9 months, 2 weeks ago said:
Thanks, midge. I totally agree with you on the cream! Even in my bread pudding, I usually use half milk and half cream. Thanks so much for your five, my friend.
Lorraine

Add a Comment