Ingredients: |
Ingredients: 3 eggs, divided
1 3/4 cups cream
1/2 teaspoon vanilla
Zest of 1/2 lemon
Zest of 1/2 orange
2 1/2 cups bread flour
2 cups cake flour
3/4 cup plus 2 tablespoons granulated sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) cold butter, cubed
1/2 cup dried fruit or nuts, optional
1/2 teaspoon water
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Directions: |
Directions:Preheat oven to 375 degrees. In a bowl, beat 2 eggs. Add the cream and vanilla and lemon and orange zest. Stir to combine. Set aside.
In a separate bowl, sift together bread and cake flours, sugar, baking powder and salt. Cut the butter into the mixture until it is pea size. Add the reserved wet ingredients and dried fruit and gently stir until just incorporated. Turn out onto a lightly floured work surface. With lightly floured hands, knead together slightly until dry ingredients are blended. Pat out to about an inch thickness, cut into desired shapes and transfer to parchment-lined baking sheets.
In a bowl, beat remaining egg and 1/2 teaspoon water. Brush over scones.
Bake for 10 to 15 minutes, or until golden brown. Remove from oven and let cool.
Notes:
If you have a large-capacity food processor, you could pulse the butter into the mixture -- just take care not to overmix. Don't be concerned if the scone dough is quite soft when you are working with it. When baked, the scones will firm to a tender, light texture. |
This recipe for Canoe Scones is from