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Cream Scones Recipe

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This recipe for Cream Scones, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MD Fouts
Added: Wednesday, May 13, 2009


2 1/4 cups flour
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
4 tbsp unsalted butter - chilled, cut into small pieces
1/3 cup chocolate chips (can add more chips or be replaced with dried blueberries, cranberries or currants)
1 orange
1 cup heavy whipping cream (plus extra for brushing tops of scones)

Preheat oven to 400F.

1. In bowl, sift and combine flour, sugar, salt and baking powder. Stir until well blended. Add butter and cut the butter into the dry mixture using your fingers or a pastry blender, until the mixture resembles course crumbs. Stir in chocolate chips (or dried fruit).
2. In a separate container, whip the heavy whipping cream until you get soft peaks. Be careful not to over whip the cream or you'll get butter.
3. Hold the orange over the bowl with the whipped cream and grate the zest (orange colored part only) from the orange. The more you can get in the mixture the better.
3. Fold the whipped cream-zest into the flour mixture until you get a soft ball of dough. If needed, add more cream.
4. With your hand, pat out small triangles or biscuit shaped circles onto an ungreased baking sheet about 1/2 inch apart. Brush the tops of the triangles or circles with cream
5. Bake until golden, about 20 minutes.
6. Let cool on the baking sheet for 5-6 minutes, then serve warm.

Personal Notes:
Personal Notes:
I always add extra chocolate chips and cream. This recipe also works well with dried cranberries or dried wild blueberries.




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