Cream Scones
From: Jen - jlyons1@columbus.rr.com
Date: 12/12/99
Makes 10 or more scones
Time: 20 minutes
2 c (about 9oz) all purpose or cake flour, plus more as needed
1 scant tsp salt
4 tsp baking powder
2 T sugar
5 T cold butter
3 eggs
3/4 c heavy cream
[don't use milk; scones are just biscuits made with cream so if you use milk, you're just making biscuits]
1/3 c chocolate chips [original recipe calls for currants or raisins but you can do chocolate chips; I have & it works just fine]
1 T water
1) Preheat the oven to 450°F.
2) Mix the dry ingredients together in a bowl or food processor, reserving 1 tablespoon of the sugar. Cut the butter into bits & either pulse it in the food processor (the easiest) or pick up a bit of the dry ingredients, rub them with the butter between your fingers, & drop them again. All the butter should be thoroughly blended before proceeding.
3) Beat 2 of the eggs with the cream; with a few swift strokes combine them with the dry ingredients. Use only a few strokes to stir in the chocolate chips. (This is to prevent the flour gluten from developing too much - the idea is flaky, not chewy.) Turn the dough out onto a lightly floured surface & knead it ten times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
4) Press the dough into a 3/4" thick rectangle & cut into 2-inch rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough & cut again; this recipe will produce 10 to 14 biscuits. Beat the remaining egg with 1 tablespoon of water, & brush the top of each scone; sprinkle with a little of the remaining sugar.
5) Bake 7 to 9 minutes, or until the scones are a beautiful golden brown.
These keep better than biscuits but should still be eaten the same day you make them.
p252, "How to Cook Everything" by Mark Bittman