Scones ---from Betty Crocker Cookbook
1 ¾ cups all-purpose flour*
3 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1/3 cup firm butter or margarine
1 large egg, beaten
½ teaspoon vanilla
4 to 6 tablespoons whipping (heavy) cream
Additional whipping (heavy) cream
White coarse sugar crystals (decorating sugar) or granulated sugar
1. Heat oven to 400 F.
2. In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry lender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream so dough leaves side of bowl.
3. Place dough on lightly floured surface; gently roll in flour to coat. knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with sugar crystals.
4. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
*If using self-rising flour, omit baking powder and salt.
做葡萄幹的scones,隻要在加egg, vanilla and whipping cream的時候加半杯葡萄幹，拌勻就好了。我沒有做成wedges, 用2 inch cookie cutter 切的。上麵灑的raw sugar. 滿好吃的。
