Cream Scones

Cream Scones

Ingredients

2 cups flour

3 Tbsp sugar

1 Tbsp baking powder

½ tsp salt

5 Tbsp frozen butter

½ cup currants or sugared ginger

1 cup heavy cream

2 Tbsp melted butter

2 Tbsp sugar

Directions

Oven to 450 degrees

Cookie sheet covered in parchment paper

Combine flour sugar, baking powder and salt together in a bowl.

Grate (use a box grater or a flat grater)  in frozen butter.

Add in other contents such as currants, ginger and or pecans. *

Mix together.

Add in heavy cream and till dough just starts to come together.

Turn out onto a floured surface and pat dough together to form either a circle or a rectangle.  If you are going to make blueberry scones, add berries to rectangle shape and fold it over on itself a few times to integrate without breaking up the berries.

Cut rectangle into wedge shapes and circle into pie wedges.

Dab on butter to wedges and then sprinkle on the sugar.

Separate on cookie sheet and bake for 12 to 15 minutes until the tops are lightly golden brown.  Rotate cookie sheet halfway through baking if you do not have a convection oven.

Place on a wire rack and cool for ten minutes before enjoying.

*It is fun to come up with your own combinations.  Some of our favorites are ginger pecan, lemon zest and blueberries, orange pecan and sometimes just straight up raisins or currants.    Add them all before you add the cream!

Have a light hand and a lot of fun!