SIMPLE CREAM SCONES

SIMPLE CREAM SCONES
http://fabulesslyfrugal.com/2013/05/simple-maple-pecan-scones-recipe.html
These were tasty!  Made for Mother's Day 2013.  We made the Maple-Pecan ones.  Used real maple syrup.  I didn't have any pecans so used walnuts.

Ingredients

• 2 cups all-purpose flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 5 Tbsp unsalted butter, cut into 1/4-in pieces and chilled
• 1/2 cup currants (optional)
• 1 cup heavy cream

Instructions

Preheat oven to 450. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor, pulse the flour, sugar, baking powder and salt until combined. Scatter cold butter pieces over top and pulse until mixture has coarse crumbs and some slightly larger butter lumps remaining, about 12 pulses. Transfer mixture to a large bowl and stir in currants, if desired. Stir in cream until dough begins to form, about 30 seconds.

Empty the bowl onto a lightly floured surface. Knead by hand for about 5-10 seconds, until dough forms a rough ball. Press dough into a 9-inch round pan (10" worked). Flip dough out onto surface and cut into 8 wedges.

Arrange wedges on prepared baking sheet. Bake until tops are a light golden brown, 12- 15 minutes, rotating baking sheet halfway though. Move scones to a wire rack to cool slightly. Serve warm or at room temperature.

Cranberry-Orange Scones

Add 1 tsp orange zest to flour mixture with butter and sub 3/4 c dried cranberries for currants.

Maple-Pecan Scones

Omit sugar. Sub 1/2 c coarsely chopped, toasted pecans for currants. Whisk 3 Tbsp maple syrup into cream before adding to flour mixture. For glaze, whisk 6 Tbsp confectioners' sugar (measure accurate)and 2 Tbsp maple syrup together. Taste before putting on scones.  Then drizzle glaze over cooled scones.

Notes

The key to the perfect scone is to handle the dough as little as possible.

See Martha Stewart paper for more ideas.  Have tried the lemon-ginger and loved them.