"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Scones Recipe

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This recipe for Scones, by , is from Taylor Made:, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups flour
6 Tbsp. sugar
1 Tbsp. baking powder
tsp. salt
8 Tbsp. very cold butter, cut into 16 pieces.
1 large egg
cup cream (or enough to make 1 cup of liquid combined with egg)

Optional ingredients:
Lemon zest
Lemon Juice
Orange zest and orange juice
Fresh raspberries
Chocolate chips
Pumpkin and pumpkin spices (replace liquid with pumpkin)

In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add cut butter to bowl.
Dump out onto a clean work surface.
Using a rolling pin, roll out mixture so that butter pieces are flat and evenly distributed throughout dry mixture.
Using a scraper, scrape mixture together into a pile. Roll out two more times and scrape together.
Scoop mixture into the mixing bowl, cover with plastic wrap, and put in refrigerator for 30 minutes.
In a glass measuring cup, whisk egg and then the liquid. Make sure you have 1 cup liquid.
Remove butter/flour mixture from fridge, and gently fold liquid ingredients into dry with a spatula. Don't stir! Add desired extra ingredients here.
Dump out onto floured work surface, and gently pat into your desired shape. This recipe will make 8 large scones, so you can do a traditional circle and slice it into 8 pie-shaped slices, or make them square.
Place the scones onto a lightly oiled baking sheet. You can refrigerate them at this point.
Just before baking, brush with cream or a beaten egg, and sprinkle with coarse sugar.
Bake at 375 in the upper third of the oven for about 15-16 minutes, depending on size, or until scones are light brown on the bottom and just golden on top.
Remove scones to a wire rack to cool for a few minutes, and then top with glaze if desired.

Personal Notes:
Personal Notes:
I tried my first scone in Denmark, oddly enough. It was so light and soft that I knew I had to learn to make them! Once I mastered the basic scone, I had to try some variations. The lemon ones are most popular. Mix zest with the sugar, and then replace some of the cream with lemon juice. If you add raspberries to the lemon, you'll have a winning combination. These are messy and a pain and I feel like my entire kitchen is covered with flour and sticky dough by the time I'm done making them, but it's always worth it!




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