Cream Scones or Shortbread
Yield: 12 scones
- 6 cups unbleached white flour or whole wheat pastry flour Add to list
- 2 tablespoons non-aluminum baking powder Add to list
- 1 cup Florida Crystals or unbleached sugar Add to list
- 1 tablespoon salt Add to list
- 3/4 pound butter, organic, unsalted, chilled Add to list
- 6 eggs, organic Add to list
- 1 cup heavy cream, organic Add to list
In a mixing bowl, combine all of the dry ingredients. Stir with a wooden spoon until ingredients are well distributed. Cut the butter into small pieces and drop into the flour mixture. With your hands, continue to break the butter and rub into the flour mixture until the combined ingredients are coarse, with no pieces bigger than peas. Ideally, the mixture should resemble very coarse corn meal.
Lightly beat the eggs and mix with the cream and vanilla. Pour into the flour-butter mixture mixture and mix just until combined. Do not overmix or the flour gluten will overdevelop, resulting in tough scones/shortbread.
Turn the dough out onto a floured board. With floured hands and a rolling pin, "pat" the dough into a round shape, then roll to approximately 2 to 3 inches high. Cut the dough into triangles (for scones) or use a 3 to 4 inch biscuit cutter to cut into rounds.
Place on a parchment lined baking sheet, brush tops lightly with well beaten egg/water "wash," sprinkle each lightly with sugar. Bake in a pre-heated 350°F oven for 12 to 15 minutes or until lightly browned and thoroughly done in center.
Cool to room temperature, slice in half lengthwise. Place fresh berries or other fruit on the bottom piece and top with whipped cream or yogurt. Place the top half over the cream or yogurt, and sprinkle with powdered sugar if you like. Garnish with more cream, fresh mint, or berries.
Source: Sound Consumer June 2002