• Queen's Desserts - 02

    From Dave Drum@1:3634/12 to All on Tue Sep 20 13:28:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sweet Cream Scones
    Categories: Breads, Dairy, Snacks
    Yield: 24 servings

    5 c (23 1/2 oz.) A-P flour; plus
    - more
    1/2 c (4 oz.) sugar
    2 tb Baking powder
    1/2 ts Kosher salt
    14 tb Chilled unsalted butter: in
    - 1/2" cubes
    2 1/2 c Chilled heavy cream
    1 lg Egg, lightly beaten
    Rhubarb and Angelica Jam;
    - to serve
    Clotted cream: to serve

    In a large bowl, whisk the flour with the sugar, baking
    powder, and salt. Add the butter and, using your
    fingers, rub it into the flour until it forms pea-size
    crumbles. Pour in the cream and stir until the dough
    just comes together. Scrape the dough onto a lightly
    floured work surface and, using your hands, form it into
    a flat block and let rest for 5 minutes.

    Fold the dough in half (like closing a book), press into
    a flat block once again and then let rest for 5 more
    minutes. Using a rolling pin, flatten the dough block
    until it’s 1" thick. Using a 1 7/8" round cutter, cut
    out rounds of dough and transfer to parchment paper
    lined baking sheets, spaced 2 inches apart. Place the
    baking sheets in the freezer and freeze the scones for
    20 minutes.

    Set the oven @ 400ºF/205ºC.

    Remove the scones from the freezer and, using a pastry
    brush, lightly brush the top of each scone with some of
    the beaten egg. Bake the scones, rotating halfway
    through, until risen and golden brown, about 20 minutes.
    Transfer the baking sheets to a rack and let the scones
    cool. Serve with the jam and clotted cream.

    By: Claire Ptak

    Yield: makes 2 dozen

    RECIPE FROM: https://www.saveur.com

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