|
|
|
 |
|
|
Easter Scones
|
 |
|
2 ½ cup All Purpose Flour
2 ½ tsp. Baking Powder
½ tsp. Baking Soda
Pinch of Salt
½ cup of Sweet Butter
2/3 cup Granulated Sugar
¾ cup Dried Fruit such as Cherries, Cranberries, Apricots (chopped)
½ cup Nuts (chopped)
Choice of: Walnuts, Pistachio’s, Hazelnuts or Almonds
½ cup Half & Half
1 large Egg
|
Preheat oven to 400 °
Mix together dry ingredients. Cut in sweet butter with pastry blender. Add sugar, dried fruit and nuts and mix well. Whisk together half & half and large egg. Add to the dry ingredients and stir until just blended. Turn out onto a lightly floured surface and knead 8-10 times. Pat into a 9” circle onto lightly greased baking sheet and score top into 12 wedges. Bake for 12-15 minutes until lightly browned. Let cool 5 minutes. Serve with honey butter or jam if preferred.
|
 |
Preparation Time: |
Serves: 12 |
| Recipe Origin: United States |
|
Submitted by: |
|
Faz Poursohi
California
United States |
|
|
|
|
| This recipe has been viewed 2351 times. |
|
|
|
