I was apart of a flash mob!!!!
I made cinnamon scones this morning (note to self: need new scone recipe, these were too crumbly)
Quote from: cattlekid on May 01, 2012, 02:39:12 PM I made cinnamon scones this morning (note to self: need new scone recipe, these were too crumbly) The best I've ever found....bring them to work and they fight over the crumbs.Strawberry Shortcake Scones**recipe makes 16 scones**Ingredients:4 cups flour 1 cup (2 sticks) COLD butter, cubed into small pieces4 tsp baking powder 2 eggs3/4 cup sugar(Plus a couple of tablespoons for the top.) 1 Tbsp + 1 tsp vanilla extract1 tsp salt 2/3 cup milk 2 cups strawberries, washed, hulled and diced. (Strawberries make the moistest scone, but you can use a pint of blueberries, blackberries, raspberries, or even raisins and walnuts if you prefer. Fresh or frozen fruit both work, but fresh is better. Thaw and drain frozen fruit before adding. For completely dry additions, lower the amount of flour by a tablespoon or two.)Directions:1. In a large bowl combine flour, baking powder, sugar and salt.2. In a small bowl combine eggs, milk and vanilla extract3. Dice up COLD butter and combine with flour mixture with a pastry cutter, 2 knives or your hands until the crumbs are pea size.(Keep butter cold both before and after dicing. Don’t take it out of fridge until you are ready to add it.)4. Stir the egg mixture into the flour/butter mixture until dough is moist. DO NOT OVER MIX. The dough will be rather sticky.5. Gently knead in diced strawberries and turn onto a well floured surface and knead a few times. 6. (If you have a really large mixing bowl, you can sprinkle a little flour on top and knead half of the batch at a time right in the bowl. Much less mess.)7. Divide dough into 2 equal balls and place on a lightly greased and floured cookie sheet. Gently pat balls into uniform 8-10" circles. Cut each circle into 8 wedges and then sprinkle generously with sugar. (You want to see little lumps of the cold butter in the dough - this is what makes the scone moist.) 8. Bake @ 375 degrees F for 25-30 minutes until golden brown. Best served warm! Dough refrigerates well overnight. Can be shaped and ready to pop in the oven at the last minute.