Wednesday, July 27, 2011
This recipe was originally a Paula Deen recipe (can you tell I like to tweak other people's recipes?). I didn't do much to this one though as it's pretty good as is. I did add more cream and a little lemon zest. If you want a good, moist scone to go with your morning coffee, give these a try.
2 1/2 cups Unbleached All-Purpose Flour
1/2 cup Sugar
2 t. Baking Powder
Zest of 1/2 small Lemon
1/2 t. Fine Sea Salt
1 stick Unsalted Butter
3 oz. Creme Cheese
2/3 cup Heavy cream, plus 1 T. for brushing
1 t. Turbinado Sugar or Sugar Crystals
1. Preheat the oven to 375 (300 for a convection oven). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. Using a pastry blender, cut in the butter and cream cheese until the mixture is crumbly. Add the heavy cream, stirring just until the dry ingredients are moistened.
4. Turn the dough out onto a lightly floured surface. Roll or pat the dough to 1-inch thickness.
5. Cut the scones using a 2 1/2" round cookie or biscuit cutter.
6. Place scones on the prepared baking sheet. Brush the tops with the remaining tablespoon cream and sprinkle with turbinado sugar or crystals. Bake until golden brown, about 12 minutes (14 in a convection oven).