Cream Scones Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 45 oz (about 5-6 cups) of bread flour
10.5 oz (about 1 1/3 cups) of sugar
2.63 oz (about 1/3 cup minus a bit) of baking powder
1.13 oz (about 2 T.) of salt
4.5 cups of chilled heavy cream
1.5 oz. dried cranberries
1.5 oz. dried cherries
1/2 cup of milk
1/2 cup of orange juice
6 oz of decorating sugar
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Directions: |
Directions:Combine bread flour, sugar, baking powder, and salt in a 5-6 qt. mixing bowl. Mix on medium speed with paddle attachment until well blended. Add cream and mix until just combined. Gently fold in cranberries and cherries.
Divide the dough into 3 portions and pat each portion into a 10-inch cake pan or ring.
Remove the dough from the cake pan or ring and place on a parchment lined sheet tray and freeze at least overnight. When ready to bake remove disk from freezer and cut into 10 or 16 (for mini scones) equal size wedges. Place wedges on another parchment lined sheet tray. Brush with the milk and orange juice mixture and sprinkle with the decorating sugar. Bake at 350º until golden brown, about 25 minutes. Cool on rack. |
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Number Of
Servings: |
Number Of
Servings:3 10-inch disks |
Personal
Notes: |
Personal
Notes: Jill and I got this recipe from a breadmaking class we took this past fall (2010). It is truly divine.
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