My secret recipe for scones
and this apron.
I made the apron. It's not perfect, but it's cute!
The yellow fabric is an Amy Butler print (lots of Amy Butler available at Cottonseed Glory if you want to make one like this!)
To make the recipe a family favorite, see below!
It's easy and wonderful.
To win the apron follow these directions:
- read one recommended posts listed on the right side of the page:
- post a comment on this page saying which one you read or liked (if you are anonymous, send your email so I can get in touch with you if you win)
- if you are a follower and you post a comment, your name will be entered twice.
Drawing on Thursday, October 14.
The Lightest Most Delicious Scones This Side of Scotland
2 cups all purpose unbleached flour
1 tablespoon baking powder
¼ teaspoon salt
8 tablespoons confectioner’s sugar
6 tablespoons butter
2 eggs beaten
1/3 cup cream, half and half or milk
In a mixing bowl, combine flour, baking powder, salt and sugar. With a pastry blender or two knives, cut in the butter until it resembles coarse crumbs. You may also put this mixture into a food process and blend for 30 to 40 seconds.
In a separate bowl, mix eggs and cream until well blended.
Stir cream into the dry ingredients just until they are moistened, handling the dough as little as possible. This is not the sort of dough you should play with.
Sprinkle ¼ cup of flour on your work surface. Place the dough on that, sprinkle on more flour. Pat the dough gently until it is a rectangle about 5/8 of an inch thick. Cut rounds about 1 ½ to 2 inches wide. Place these just touching each other on an ungreased baking sheet.
Bake at 400 degrees for 10 minutes or 12 minutes until the scones have risen and are slightly golden brown.
While the scones are baking, melt 2 tablespoons butter. When the scones have baked 10 minutes, open the oven door, pull the rack out and brush the melted butter on the top of each scone. Bake another 2 minutes or 3 minutes.
Remove from oven and sprinkle with confectioner’s sugar.
Serve with Devonshire clotted cream (available for a lot of money at the grocery store but worth every cent) and jam.
To make imitation (but yummy) clotted cream:
Whip: 1 cup whipping cream
Add: 2 teaspoons confectioner’s sugar
Stir in: ½ cup sour cream
Chill and serve
Substitutions: you may substitute 4 tablespoons granulated regular sugar (but the scones come out lighter with confectioner’s sugar)
you may substitute rice milk and Crisco for no milk scones.