This morning I made scones using a recipe from So Jane: Crafts and Recipes for an Austen-Inspired Life by Hollie Keith and Jennifer Adams ©2014. I also want to try the crumpets, apple pastries, and lemon drizzle cake recipes.
I added dried cranberries to mine and made a glaze with powdered sugar and orange juice. You could also make them with blueberries and lemon glaze or any other combination you wish.
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2 cups flour
¼ cup sugar
2 tsp. baking powder
¼ tsp. salt
⅓ cup cold, unsalted butter
1 egg, lightly beaten
1 tsp. vanilla extract
½ cup heavy cream, plus more for brushing
Preheat oven to 350°F.
Stir together dry ingredients in medium bowl using whisk. Cut in butter until mixture resembles coarse crumbs [I use both cold and slightly softened butter]. Make well in the center and add the egg, vanilla, and cream [I used light whipping cream and half & half, as that is what we had in the house). Mix together until just combined. Do not over mix [I probably mixed it too much but they turned out fine. I also added about a ¼ tsp. of orange juice. Here is where I added the dried cranberries, about ¼ - ⅓ cup].
Place mixture onto buttered baking sheet and with spoon, pat into circle a ½ inch thick [the recipe actually has you roll it out on a floured surface but this saved time and cut down on dirty dishes]. Cut into 8 wedges. Sprinkle with extra cream and spread over tops with back of spoon [or brush, if you have one].
Bake for 9-12 minutes [mine took 12, check center to see if done]. They will not really change color. The bottom should be golden brown. Eat warm with orange glaze.
Mix together powdered sugar and orange juice with small whisk until desired amount and consistency. Spoon over warm scones.
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I didn't take a picture of my scones but this is pretty much what they looked like.
This is the best scone recipe I have ever tasted. I have made scones before with Bisquick or Jiffy mix but they didn't taste like how I envisioned a scone would taste.