Friday, April 15, 2011

Rich jelly scones

These scones are a lovely "one step" breakfast or brunch item, as they are complete in themselves without any additional butter or toppings necessary. They can also be fashioned into rounds instead of triangles. Another variation is to simply brush the tops with the milk/egg mixture and sprinkle with sugar and/or cinnamon instead of using the fruit jam.

Your guests will "ooooohh...aaaaahhh" through every luscious bite!

2cups all purpose flour
1/4 cup granulated white sugar
2teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, very cold
1/3cup milk
1 1/2 teaspoons pure vanilla extract
Thick jam or fruit preserves

Egg mixture to brush on the top of the scones
1 large egg, beaten well
1 Tablespoon milk

Pre-heat oven to 400 degrees.

Mix dry ingredients together.

Cut butter into the dry ingredients using a fork or hand-held pastry blender. When well blended, the mixture will have the look of crumbly sand.

Add the vanilla, eggs, and milk, mixing only long enough to blend the ingredients. *You do not want to begin to melt the butter into the flour mixture by over-mixing.

Turn the dough onto a lightly floured counter top or pastry board. Shape it into a round disc 8 inches across, slightly thicker in the center.

Using a long knife, cut the dough into eight even pie-shaped portions.

Place scones on a lightly greased baking sheet. Using a spoon, press a well into the wide end of each triangle, and fill the well with a spoonful of fruit jam. Brush the exposed surface of each scone with the milk/egg mixture,

Bake for twenty-five minutes, until scones are a beautiful golden brown.

Rich Jelly Scones

No comments:

Post a Comment