It’s time again for a secret recipe club recipe. This month I was given Jane from the heritage hook. There were so many recipes to choose from. A ton of chocolate recipes and plenty of gluten free ones too. Ultimately I chose this scone recipe. The recipe called for half and half which I didn’t have that’s probably why mine came out so flat. I ate mine with some strawberry preserves.. Yum!
adapted from the heritage cook
2-1/2 cups all-purpose flour
3 tbsp granulated sugar
2-1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold, unsalted butter, cut into cubes
1 cup half and half (I only had 2%milk on hand)
1/2 tsp vanilla extract
1 tbsp water
2 tbsp coarse white sugar, turbinado or other raw sugar
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, stir together the flour, sugar, baking powder and salt. Slice the cold butter into 8 pieces and cut into flour mixture until pea-sized. In a small bowl, beat egg slightly with a fork. Stir in half & half and vanilla. Pour cream mixture all at once into the flour mixture, stirring with a fork to form a soft dough. DO NOT over mix.
Turn dough out onto a lightly floured pastry cloth or board and knead a few times until smooth. Pieces of butter should still be visible. Roll or pat dough until about 3/4″ thick. Cut with biscuit cutter or into wedges with a sharp knife or pizza cutter. Separate and place onto the prepared baking sheet. . (I skipped this step and just made 8 even sized pieces of dough on the cookie sheet)
Prepare egg wash by beating 1 egg and 1 tbsp water in a small bowl. Brush mixture over top of scones and sprinkle with coarse white sugar or turbinado sugar.
Bake at 375°F for 15 to 17 minutes until the scones are puffed and golden brown and a cake tester or toothpick, inserted in the center, comes out mostly clean with a few crumbs on it. This helps keep them moist. The scones will continue to cook with the residual heat.