Scones

I found a great recipe for scones in my Better Homes and Garden cookbook.  (I find that this cookbook has the BEST basic recipes...such a good resource.)  There are lots of variations of scones, but generally they are a little denser than a biscuit and a little sweeter too.  The key to this recipe is using cold, cold butter to make tender layers.

2 1/2 cups flour

1/4 cup sugar

1 T baking powder

1/4 t salt

1/2 cup butter, cut up into small cubes

1 egg, lightly beaten

1/3 cup heavy cream

1/3 cup sour cream or greek yogurt

1.  Preheat oven to 400F.  Line a baking sheet with parchment paper.

2.  In a large bowl, stir together first four ingredients.  Cut in butter using a pastry blender, until mixture resembles coarse crumbs.  Make a well in the center of the mixture.

3.  In a medium bowl, combine egg, heavy cream and sour cream.  Add egg mixture to flour mixture.  Using a fork, stir until moistened.

4.  Turn dough out onto a lightly floured surface.  Knead dough 10-12 times until smooth.  Divide in half.  Pat or lightly roll dough half into a 6" circle.  Using a pizza cutter, cut each circle into 6 wedges.

5.  Place dough wedges on baking pan.  Brush with additional heavy cream.  Bake 12-14 minutes.

To freeze dough:  Place unbaked scones in parchment paper in freezer bag.  Bake as directed.  Do not thaw before baking.