You will not believe how delish these scones are! They are kind of a cross between a scone and a cinnamon roll. Use the unsalted butter and keep ingredients cold. Handle as little as possible for light scones!
The first time I made these was for my going away treats at Diamond Vogel. Nancy referenced high tea all day long. I'm sure some of the recipients wondered why the heck I made such dry treats. :)
found on bbonline.com from Four Mile Creek Bed and Breakfast
2 cups flour
1 tbps baking powder
1 tsp salt
2 tbsp granulated sugar
5 1/2 tbsp unsalted butter, chilled and chopped into pieces
1 xtra large egg, beaten
1/2 cup heavy cream (whipping)
2 tbsp unsalted butter, melted
FILLING:
1 cup pecans, finely chopped
1/2 cup dark brown sugar, packed
1/2 tsp cinnamon
1/4 cup sour cream
Preheat oven to 425 degrees and prepare baking sheet with parchment paper.
In a small bowl, combine flour, baking powder, salt, and 2 tbsp granulated sugar. Using a pastry blender (or your fingertips) cut the butter into the dry ingredients until it resembles course cornmeal.
In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together. Turn out the batter onto a lightly floured board and knead for 1 minute. (do not over-knead!) Roll dough into a rectangle, approximately 8x12 inches.
Brush the dough with melted butter. Combine the filling ingredients (pecans, brown sugar, cinnamon, sour cream). Spread filling evenly on the dough (It works best if you leave a couple of inches at the end of the "roll" without filling - this will make it easier to seal.)
Roll up, jelly roll fashion (cuz that's how we roll) and seal the long seam by pinching it together lightly with your fingers. Roll may be refrigerated overnight. Cut the roll into 12 one-inch thick slices. Lay slices on the baking sheet and bake for 12-15 minutes or until scones are golden.
The first time I made these was for my going away treats at Diamond Vogel. Nancy referenced high tea all day long. I'm sure some of the recipients wondered why the heck I made such dry treats. :)
found on bbonline.com from Four Mile Creek Bed and Breakfast
2 cups flour
1 tbps baking powder
1 tsp salt
2 tbsp granulated sugar
5 1/2 tbsp unsalted butter, chilled and chopped into pieces
1 xtra large egg, beaten
1/2 cup heavy cream (whipping)
2 tbsp unsalted butter, melted
FILLING:
1 cup pecans, finely chopped
1/2 cup dark brown sugar, packed
1/2 tsp cinnamon
1/4 cup sour cream
Preheat oven to 425 degrees and prepare baking sheet with parchment paper.
In a small bowl, combine flour, baking powder, salt, and 2 tbsp granulated sugar. Using a pastry blender (or your fingertips) cut the butter into the dry ingredients until it resembles course cornmeal.
In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together. Turn out the batter onto a lightly floured board and knead for 1 minute. (do not over-knead!) Roll dough into a rectangle, approximately 8x12 inches.
Brush the dough with melted butter. Combine the filling ingredients (pecans, brown sugar, cinnamon, sour cream). Spread filling evenly on the dough (It works best if you leave a couple of inches at the end of the "roll" without filling - this will make it easier to seal.)
Roll up, jelly roll fashion (cuz that's how we roll) and seal the long seam by pinching it together lightly with your fingers. Roll may be refrigerated overnight. Cut the roll into 12 one-inch thick slices. Lay slices on the baking sheet and bake for 12-15 minutes or until scones are golden.
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