Pat A Cake Scones Recipes

CHERRY ALMOND SCONE RECIPE

Steps:

• Dice a stick of butter and place back in the refrigerator.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• In a small mixing bowl, beat together the egg, whipping cream, and almond extract. Set aside.
• Remove the butter from the refrigerato,r and using a pastry blender, cut it into the flour mixture. (You will have small chunks of butter. That's fine.)
• Pour the whipping cream mixture into the flour/butter mixture.
• Stir with a large spatula until the liquid is incorporated into the flour.
• Add the dried cherries & almonds, and mix one more time.
• Put the dough out onto a cutting board that's sprinkled with a little flour.
• Using your hands, mold the dough together, and begin shaping into a disc.
• Use a rolling pin to flatten the disc so it measures 8 to 9 inches in diameter.
• With a large sharp knife, cut the disc into eight sections.
• Place the sections on a cookie sheet lined with parchment paper, at least 2 inches apart.
• Refrigerate the cookie sheet for 30 minutes.
• When the refrigeration time is almost over, preheat your oven to 400 degrees F.
• Remove the scones from the refrigerator. Brush with more whipping cream, and sprinkle with sanding sugar if desired.
• Place the cold cookie sheet in the oven.
• Bake for 20 to 25 minutes, watching closely at the end. Scones should be golden around the edges.
• Remove to a cooling rack. Serve warm or at room temperature.

PAT-A-CAKE SCONES

Steps:

• Preheat oven to 375F.
• Combine flour, sugar, baking powder, and salt.
• Make a big dent or well in center of mixture.
• Pour in 3/4 cup whipping cream and lemon peel.
• Stir until mixture is crumbly.
• Coat hands with a little flour.
• Use your hands (no need to use a rolling pin) to gently knead the dough in the mixing bowl until it can form a ball.
• Gently roll or pat the dough into a 7 1/2-inch circle on a floured surface.
• Cut the dough into pizza-shaped triangles.
• You should yield 6 or 8 wedges.
• Place scones about 1-inch apart on an ungreased cookie sheet.
• Lightly brush scones with additional cream; sprinkle with additional sugar.
• Bake about 18 minutes or until scones are brown on tops and bottoms.
• Serve warm.