Scones

[WildChild]

I said I'd post this recipe. I don't usually use shortening, almost never in fact. I have modified nearly everything I bake to use either a mixture of butter and a MUFA oil (usually olive) or entirely oil. I haven't played with this one yet so this calls for shortening - use could use butter. When I get a chance to experiement and figure out how to do it w/o shortening but keep the texture, I'll post that.

1 3/4 cups unbleached wheat flour (or 1 1/2 cup spelt flour & 1/4 cup arrowroot powder)
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup shortening
1 cup fruit (I like berries)
1/2 cup milk
1 egg yolk
1 tablespoon cream
2 tablespoons sugar
1/2 teaspoon cinnamon

Sift flour, baking soda, salt and 1/4 cup sugar, 3 times. Cut shortening into flour mixture using a pastry blender, a fork or two knives. It should resemble very coarse corn meal. Stir in berries. Add milk all at once, stir quickly with a fork - just until it sticks together. (if you are using really juicy fruit -reduce the milk a bit) Divide the dough into 6 equal portions (or more if you want little scones) Knead each portion very quickly and lightly on a floured board (you do not want to develop the gluten as you would with yeast bread.
Pat out rounds to 1/4 inch thick (actually with berries you can't get it this thin- but pat it down) Place on a greased baking sheet. Using a knife, score each in quarters by making an X.

Using a fork beat the egg yolk and cream until well blended. Spread or brush on to tops of scones. Sprinkle with mixture of 2 Tbsp sugar mixed with cinnamon.
Bake at 450 for 15 mins. Serve warm.

Take a cup or so of heavy cream in a mixing bowl ( a nice heavy 12 speed is best for this) add some vanilla (tsp? I don't measure) and a bit of sugar. Whip up stiff. Serve with scones.

[Iseulda]

That looks great, WildChild. I'm doing that this weekend!!

I *bleeping* love scones!!

[caterpillar79]

Thanks, WildChild! I will try this... I am a beginner in this genre.

[jennilia056]

this is nice recipe.