Friday, September 5, 2008

Basic Scones

These are good with jam or even just some butter! You can add 1/2 cup of currants, raisins or other dried chopped fruit.

4 cups unbleached white flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt (I think sea salt imparts a less sharp flavor)
3/4 cup unsalted butter, cut into pieces
1 large egg
1 1/2 cups half and half (half milk/half cream)

Preheat oven to 425 degrees and lightly grease your cookie sheet.
In a large mixing bowl, combine the flour, sugar, baking powder, cream of tartar, and salt.
Using either a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs.
Separate the egg, placing the white in a cup, and then add the yolk to a smaller mixing bowl. Using a fork or small wire whisk, whisk the egg yolk till smooth, then add the cream. Form a well in the middle of your flour mixture, and pour the yolk mixture into it. Stir all ingredients till incorporated and sticking together, then place the dough on a floured counter top. Knead gently 5 or 6 times—don't over knead. Divide the dough in half. With a lightly floured rolling pin or your hands, roll each dough half into a 7-inch circle. Cut into 6 wedges.
Place scones on prepared baking sheet 1 inch apart and bake for about 15 minutes or until golden brown. Serve warm.

From the Flylady walking tour of 2007.