My childhood friend, Laura, and I have always enjoyed good food. Both of our parents like to cook, and we’ve spent many a meal at each other’s homes over the years. She’s someone I can count on to read lots of cookbooks and not be intimidated to try a new recipe. During her last visit, we made these scones for the first time and were both delighted with the results.
Contributed by Elizabeth Savoie Dronet from the cookbook The New Best Recipe
Ingredients:
2 cups unbleached all-purpose flour, preferably Gold Medal or Pillsbury brand
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold butter, cut into 1/4 inch cubes
1 cup heavy cream
Method:
Preheat the oven to 425 degrees and place oven rack in the middle position.
1. Place the flour, baking powder, sugar, and salt in the large bowl of a food processor with a metal blade. Process with six 1-second pulses.
2. Remove cover and distribute the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses.
3. Transfer to a large bowl. Stir in the heavy cream with a rubber spatula until dough begins to form, about 30 seconds.
4. Transfer the dough to a floured surface and knead by hand until it forms a ball, around 10 seconds.
5. Press dough into an 8 inch floured cake pan. Turn out and slice the round into 8 wedges. If desired, glaze them by brushing cream over the tops and sprinkling them with a little sugar.
6. Place wedges on an ungreased baking sheet. (The baking sheet can be wrapped in plastic and refrigerated up to 2 hours.)
7. Bake until the tops are slightly browned 12-15 minutes. (I baked mine for 15 minutes.) Let cool on a wire rack for 10 minutes.
Serve with lemon curd.
Savoie Secrets: It's a Family Recipe 