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Basic Scone Recipe Recipe

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This recipe for Basic Scone Recipe, by , is from Romancing The Scone, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deborah Bernacchia


1 stick of softened butter
3 1/2 C of King Arthur white flour
6 Tbsp of sugar
3 1/2 tsp of baking powder
1 tsp of salt
2 eggs beaten
1/2 C Half and Half

Preheat oven to 425 degree's F
Mix all of the ingredients except eggs and the half and half with the mixer on a low setting.
Once the mixture resembles tiny peas, add beaten eggs and the half
and half together and continue to mix on low setting until
dough begins to leave the side of the bowl. With clean
hands, turn dough onto a clean pastry matt and divide
dough in half. Wrap one half in plastic and place in
refrigerator. Remaining dough is then cut into half and
one half of that is rolled flat into a 5 inch round and then
using a knife or pizza cutter, slice the dough into 8 pie
shaped slices. Add filling of your choice and then using
the second half of the dough, roll that dough out into a 5
inch diameter and cut the dough into 8 pie shaped slices
and use them to place on top of the filled slices you
already have. Repeat this same process the dough in the
refrigerator or save for another day!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minute
Personal Notes:
Personal Notes:
This batch of dough is enough to make 16 specialty scones or if you prefer, it can make double that amount of plain scones.




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