So I’ve always been a big fan of scones. Well, actually, more my dad is a big fan of scones, which in turn has led me to become a big fan of scones. Last year, I found a recipe that I personally thought was fool proof. It was super easy, you could add any additions you wanted – blueberries, blackberries, chocolate chips – and they almost always turned out scrumptious. This past weekend, I decided to take a chance and try a new recipe. I decided to use Alton Brown’s recipe. I love his recipes, and this one was no exception. There is really never any excuse not to make fresh scones, because they are so easy and quick to make. I added some frozen bluberries to mine, cut them up into circles (I usually make triangles), popped them in the over, and voila – delicious scones.
This is bound to become my go to scone recipe from now on. I used low-fat cream but stuck with both shortening and butter. I’m sure you could just go with butter if you didn’t want to use shortening, but I had both on hand, so I figured why not. I also brushed the tops with some a little bit of left over cream to give them a bit of a shine when they were done. All in all, very good 🙂
(Adapted from the foodnetwork.com)
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 4 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup cream
- 1 egg
- 1 cup addition of choice (I used blueberries)
1) Heat oven to 375 degrees.
2) In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well.
3) Cut in butter and shortening.
4) In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit.
5) Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Brush with extra cream.
6) Bake for 15 minutes or until brown.