on the table | scones
I picked up this little recipe from my dear friend, Lynn, and they’re wonderful. I did have to add a little bit more cream because the dough was too dry to gather. They look impressive, but are pretty easy to make — my kind of recipe. Below, I made blueberry lemon and cranberry orange scones.
servings: 4-6 prep time: 10 min. cook time: 12-15
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar, 2 tsp sugar
- 2 eggs, beaten (reserve 1 Tbsp of egg white to brush the tops)
- 4 Tbsp butter
- 1/3 cup heavy cream
- 1/2 dried berries
- 1 1/2 tsp lemon or orange zest
Preheat the oven to 400 degrees. Mix the flour, baking powder, salt, and 2 Tbsp sugar. Cut in butter. Add berries and zest. Add eggs and cream. Stir briefly and gather in a ball. Knead 10 times on a table or counter. Divide the lump into 4 parts. Make each lump round and 3/4″ thick. For smaller scones (shown above), divide the lump into 4 wedges. For larger scones, divide into 2 wedges. Repeat with each lump. Place each of the wedges on an ungreased baking sheet. Brush tops with reserved egg white. Sprinkle with sugar. Bake 12-15 minutes, until the tops are golden.