I am loving having this week off! This morning I woke up and heard Justin grinding coffee beans for his ritual morning cup. I yelled out, “I’m gonna make scones!” And so I hopped out of bed, showered, and headed straight into the kitchen to bake up a batch. They turned out beautifully, and now we’re considering making fruit shortcakes with the leftovers.
I also got a fabulous new pair of shoes today, and a Holga camera! (I posted a picture of them on my other blog, which has become a daily photo blog of sorts.) I’m so excited… hopefully I’ll have lots of funky vintagey photographs to share with you soon.
I’m off to address envelopes to my mom and sister, who will be receiving surprises very soon. Shhh… don’t tell them! 🙂
- 2 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 egg
- 1/2 cup heavy cream
- 1 teaspoon orange or lemon zest (optional)
- 2 – 3 teaspoons cream or milk for brushing
- cinnamon and sugar (optional)
Preheat oven to 425F.
Whisk together flour, sugar, baking powder and salt. Drop in butter and cut with a pastry blender to pea-sized pieces.
Whisk together egg, cream and zest, if using, then add all at once to dry mixture. Mix with a spoon just until moistened. Knead 5 – 10 times in the bowl. Pat dough into an 8-inch round about 3/4-inch thick. Cut into 8 wedges and place 1/2-inch apart on an ungreased baking sheet. Brush tops with cream and sprinkle with cinnamon and sugar, if desired. Bake 12 – 15 minutes or until tops are golden brown.
Makes 8 servings.
Source: The Joy of Cooking.