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Classic Scones from The New York Times: Date Added: 13 Sep 2011
Listed in: Breads / Quick

2 cups cake flour more as needed
teaspoon salt
2 teaspoons baking powder
3 Tablespoons sugar
5 Tablespoons cold butter cut into pieces
1 egg
cup heavy cream

Cooking Instructions

1) CATEGORIES: breakfast, breads

2) Heat the oven to 450F. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.

3) Add the egg and just enough cream to form a slightly sticky dough. If its too sticky, add a little flour, but very little; it should still stick a little to your hands.

4) Turn the dough onto a lightly floured surface and knead once or twice, then press it into a -inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.

5) Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

NOTE: Marguerite used bleached all purpose to good effect.

The New York Times

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