to brush over tops of scones) and beat eggs until light
rocessor). Beat 2 eggs with cream, and blend into dry ingredients
Preheat oven to 400\u00b0. Sift the flour with baking powder and salt. Cut the butter into the flour with a pastry blender or two knives until it looks like coarse meal. Stir the honey or sugar, the egg and cream together. Add the flour to the flour mixture. Beat well, but do not overwork. Pat the dough on a floured board or between sheets of wax paper until about 1/2-inch thick. Cut into rounds, squares or triangles. Bake on cookie sheet for 10 minutes or until lightly brown. Yields 4 scones.
Sift dry ingredients together in a bowl.
Cut in the butter.
Stir in the currents.
Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
Turn onto a lightly floured board and knead lightly for 10 seconds.
Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
Score each round into quarters but do not cut through.
Bake in hot oven (425 degrees) for 15 to 18 minutes.
br>Add in the Whipping cream and stir.
On a
Beat 2 eggs, cream and vanilla.
In medium bowl, combine dry ingredients.
Cut in butter with 2 knives until coarse crumbs. Stir in dates/raisins.
Add egg mixture until moistened.
With floured hands, knead dough 4 times on lightly floured surface. Place dough on greased cookie sheet.
Pat into 8-inch circle. Gently score 3/4 way through into 6 wedges with sharp, wet knife. Beat 1 egg with 1 teaspoon water to brush over dough.
Bake at 375\u00b0 for 18 to 20 minutes.
Preheat the oven to 375\u00b0.
Mix dry ingredients.
Cut butter into the dry ingredients, using a pastry blender until the mixture has a consistency of coarse meal. Mix in heavy cream just until the dough holds together. Wrap in wax paper or plastic and chill about 30 minutes.
Roll the chilled dough into a circle 1/2-inch thick.
Use a cookie cutter to cut dough into 40 scones.
Combine 1 egg and 1/4 cup light cream and brush the tops of the scones. Bake until golden brown and puffy, about 13 to 15 minutes.
mall bowl blend the sour cream with the egg, vanilla and
owl.
Stir in heavy cream with rubber spatula or fork
In large bowl, combine flour, sugar, salt and baking powder. Cut butter into pats and combine with flour until it resembles fine bread crumbs.
Add whipping cream.
Turn on floured bread board.
Knead lightly, 3 or 4 times.
Pat out to 1-inch thick. Cut out round with glass or cutter.
Bake on ungreased baking sheet at 375\u00b0
for 12 to 15 minutes.
Makes about 12 scones.
sugar, baking powder, salt and cream of tartar.
With a
rge bowl.
Combine heavy cream and eggs; reserve 1
Scones: Preheat oven to 350%, making
an.
To make the scones: In a blender or food
efore blending in the cream.
Add the cream to the flour
hopped cookies.
Combine whipping cream, eggs and vanilla in small
Preheat oven to 450\u00b0.
Sift together flour, sugar, cream of tartar and baking soda.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal.
Slowly add milk with a fork until a soft, pliable dough forms.
On floured surface, knead lightly with fingertips to form smooth dough; roll out 1/2 inch thick.
Cut in 2-inch rounds.
Arrange 1 inch apart on ungreased baking sheet.
lour.
Combine yoghurt and cream and mix into flour mixture
mall bowl, stir together the cream, egg, and vanilla.
Add
Beat 2 eggs with cream and vanilla; set aside.