July 30, 2017
Breads, Dinner rolls or other breads, Budget-Friendly,
Cooking For A Crowd, Quick Meals, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, Potluck, Oven Bake, Vegetarian, Make it from scratch, Flour, Sugar, Chocolate, Kosher Dairy more
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"Recipe source: Bon Appetit (July 2006)"
Preheat oven to 425 degrees F.
In a bowl whisk together the dry ingredients (flour - salt). Rub in the butter with your fingertips until a coarse meal forms.
In a small bowl whisk together the cream and egg yolk. Stir cream mixture into four mixture just to lend. Transfer to a lightly floured surface.
Knead dough 5 times to bring the dough together. Using palms pat dough out into 3/4 inch thick round. Using 2 1/2 inch biscuit cutter, cut out scones. Gather scrapes and pat dough out and cut out additional scones, repeat until dough is used up.
Transfer scones to baking sheet and brush scones with milk.
Bake until puffed and dry around the edges (18-20 minutes).
Serve warm or at room temperature with jam and clotted cream or whipped cream.
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