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1. Preheat oven to 425°F. Fit food processor with steel blade. Place flour, granulated sugar, baking powder and salt in work bowl. Pulse on/off to mix. Add butter; process 10 seconds or until mixture resembles coarse crumbs. Transfer to large bowl.
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2. Combine cream and eggs in small bowl; reserve 1 tablespoon mixture. Pour remaining cream mixture over flour mixture. Stir just until dry ingredients are moistened.
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3. Turn out dough onto lightly floured surface. Shape into ball; pat into 8-inch circle. Cut into 8 wedges; place 2 inches apart on ungreased baking sheet. Brush reserved cream mixture over tops; sprinkle with coarse sugar.
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4. Bake 12 to 14 minutes or until golden. Remove to wire rack to cool completely.
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Chocolate Lavender Scones
Add 1 teaspoon dried lavender to dry ingredients. Stir 1/2 cup coarsely chopped semisweet chocolate into dough before shaping.
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Ginger Peach Scones
Stir 1/3 cup chopped dried peaches and 1 tablespoon finely chopped crystallized ginger into dough before shaping.
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Lemon Poppy Seed Scones
Stir grated peel of 1 lemon (about 3-1/2 teaspoons) and 1 tablespoon poppy seeds into dough before shaping. Omit coarse sugar topping. When scones have cooled slightly, drizzle with lemon icing made from 1 cup powdered sugar and 2 tablespoons lemon juice (add up to 1-1/2 teaspoons more lemon juice, if necessary, for desired consistency).
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Maple Pecan Scones
Stir 1/2 cup coarsely chopped pecans into dough before shaping. Omit coarse sugar topping. Combine 3/4 cup powdered sugar and 2 tablespoons maple syrup. Drizzle over slightly cooled scones.
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Mini Scones
Divide dough into 2 balls before shaping into rounds and cutting into wedges. Makes 16
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Round Scones
Cut dough into rounds using lightly floured cookie or biscuit cutter.
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