EASY FOOD PROCESSOR SCONES
Steps:
- Combine the flour, sugar, baking powder, and salt in a food processor.
- Add in the cold butter cut into smaller pieces and blend until the mixture looks like crumbs.
- In a bowl beat the egg and stir in the heavy cream. Add to the food processor and pulse until it's completely combined and comes together to form a dough. Be careful not to over mix.
- Turn dough out onto a lightly floured surface and form into a ball. Cut the ball in half. Form each half into a flat disk about 3/4 inch thick. Cut each disk into 6 wedges. Brush with more heavy cream and sprinkle with some sugar.
- Bake at 425 F on a cookie sheet for about 10 minutes, or until the tips of the wedges start to turn golden brown.
Nutrition Facts : Calories 186 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
THE BEST SCONES
The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 scones
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
- Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.
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