…can we ever have enough SCONE recipes?…especially when I have…zero!
"On Dragonfly Wings with Buttercup Tea"
Scones, Devonshire Cream and Jam
Not just for mornings!
WordPress Weekly Photo Challenge:
Recipe for Best-Ever Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
3. Bake at 450°…
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Mamma, that plate makes me salivate.
Me too! That’s why I reblogged it…I wanted the recipe. Becca, the blog’s author, promised she’d send me some that she baked. You think??? I told her I’d be waiting with my cup of tea. Still waiting… 😆
I know…I’ll send some over…if and when I make them. ha, ha. 🙂
Scones — no matter the shape, size or variation — are among my weaknesses of the “hot bread” group!! I never met a scone I turned down!! LOL 😀
My mouth is watering. You wouldn’t have a few extra you could send on over, do you? 😆
On their way! 😀 ENJOY!!
I’ll be waiting…cup of tea in hand! ha, ha. 🙂