OLD-FASHIONED CREAM SCONES

OLD-FASHIONED CREAM SCONES

Ingredients:
2 cups all-purpose flour
2 tablespoons + 2 teaspoons sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) cold butter, cut up
2 large eggs

Directions:
1⁄ cup heavy (whipping) cream, plus additional if needed
3
PREHEAT the oven to 400°F. In a food processor, combine the flour, 2 tablespoons of
the sugar, the baking powder, and salt and pulse just until mixed, 1 or 2 seconds. Add
the butter and pulse until the mixture resembles fine crumbs. This can also be done in a
bowl with a pastry blender if you don’t have a processor.
In a small bowl, whisk together the eggs and cream. Set aside 2 tablespoons of the
mixture for glazing the tops of the scones. Stir the egg mixture into the dry ingredients
until a stiff dough forms, adding more cream if the dough is dry and crumbly.
Turn the dough out onto a lightly floured board and knead just until the dough holds
together. Divide the dough in half and shape each into a disc about 6" in diameter.
Place the discs on an ungreased baking sheet and cut through each one to make 4
wedges but leave the wedges in place. Brush the tops with the reserved egg mixture
and sprinkle with the remaining sugar.
Bake until golden, 15 to 18 minutes. Let cool on a rack. Serve warm. Cool completely
to wrap for freezing. To warm frozen scones, remove from the freezer, unwrap, and let
stand at room temperature until thawed.
Chilled Carrot and Orange Soup & Old-Fashioned Cream Scones
soup
CHILLED MELON SOUP
CHILLED FRUIT SOUPS ARE A GREAT VEHICLE FOR LEFTOVER BITS OF FRUIT. I USE MELON
HERE, BUT ALMOST ANY COMBINATION OF FRUITS CAN BE USED. BUTTERMILK OR PLAIN
YOGURT GIVES IT A PLEASANT ZING—THE PERFECT PICK-ME-UP ON A HOT DAY.
Makes 4 to 6 servings
6 cups very cold seeded watermelon (or other melon) chunks, plus small melon balls for garnish
1¾ cups buttermilk or plain Greek yogurt (1% or whole-milk)