BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SCONES OR MOST TENDER BISCUITS

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Cut into rounds you have biscuits; cut into wedges or triangles, you have scones. Either way it is tender, not too sweet, buttery and great as either a scone or biscuit.

Ingredients:

  • 2 cups AP flour

  • 1 Tablespoon sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon sea salt
  • 6 Tablespoons salted butter, cold
  • 1 egg lightly beaten
  • ¾ cup heavy cream

Method:

Combine flour, sugar, baking powder and salt in a large bowl; add zest; cut-in(*) butter until crumbly.
Blend egg, cream and vanilla together and fold into flour mixture; stir together and knead “3” times.
For scone presentation: place biscuit dough on a floured board and shape into a circle; cut circle into half and half again until you reach your desired size about 1/6 th wedge; you may freeze at this point or bake at 400ºF for approximately 15 – 20 minutes, until golden brown on top and bottom.

(*) “to cut-in” means to break up butter and blend into flour until it is a course texture without creating friction and warming up the butter. Use two knives or a pastry blender.






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