Savory Scones

Savory Scones

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar

Directions:
3⁄ teaspoon salt
4
4 tablespoons butter, cold and cubed
1⁄ cup dried fruit or nuts, chopped
2
3⁄ cup heavy cream
4
1 large egg, lightly beaten
1. Preheat oven to 400°F and place a griddle on a rack in the middle of the oven.
Mix the flour, baking powder, sugar, and salt either in a food processor or by
hand until well combined.
2. Add the butter and mix until it is coarse crumbs with a few larger chunks of
butter, 12–14 pulses if using a food processor. Add the fruit or nuts and pulse
quickly until combined.
3. Use a rubber spatula to stir in the cream and egg until a dough starts to form.
Dump the mixture onto a floured surface and knead until it has come together but
has a rough and sticky texture.
4. Pat the dough into a circle and use a sharp knife to cut it into eight triangular
wedges. Place on the griddle and bake for 12–15 minutes. The tops should be
golden brown when ready. Cool for 10 minutes before serving with butter, jam,
or clotted cream.
WELSHCAKES
These cakes are a traditional treat served on March 1, St. David’s Day. They are a
cross between a scone, a pancake, and a cookie. They can be flavored with
cinnamon, honey, or dried fruit.
Yields 20 cakes
1⁄ cup cold butter, diced
2
12⁄ cups self-rising cake flour
3
1⁄ cup sugar, plus 2 tablespoons
4
1⁄ teaspoon allspice
4
1⁄ teaspoon cinnamon
4