Here is the scone reciie. I got it nearly 20 years ago from AnnT on the cooking forum. It is spelled out in great detail for my mom.
Scones (makes 8)
2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter, diced into small chunks (but still cold)
1 cup heavy cream
Add ins: Chocolate chips, dried cherries, frozen berries…Coarse sugar crystals and extra cream for top
Preheat oven to 425°F. In a Cuisinart, pulse together the flour, sugar, baking powder and salt.(Tip: I pulse 10 times).
Pour cream into flour mixture through feed tube while machine is running and stop the moment you have poured it all in.(Tip: the idea is to just barely mix the cream at this point.)
Dump in butter and pulse/run until dough sort of forms a ball. The dough should have smears of butter visible. Dump dough on a lightly floured surface.
Using hands gently to gather dough and form into a ball. Cut dough in half. Flatten each half like a pizza, one at a time, and sprinkle each one with your add-ins. Gently push the add ins into the dough. Fold each half a few times to distribute the add-ins. Then shape each half into a fat, round pancake.(Each one will be about 4-5” across and about 2.5” tall. This isn’t an exact science, plus or minus is fine.)
Put about 1 TBS cream on top of each and spread it to the ends. Sprinkle coarse sugar on top of the cream. With a sharp knife, gently cut each “pancake” into quarters. (Tip: You may need to “saw” the dough so it doesn’t get compressed.) Place on parchment lined baking sheet.
Bake for about 18 minutes. The tops should be lightly browned. If the bottoms are too browned, you can scrape the bottoms with a knife, like toast. :)
View less
Q