If you came over to my house, and you could stay for a cup of tea, I would also serve you one of these delicious scones. We would chat, while the kids ran around in the grass out front. This is how it is at my house many afternoons. And I love it!
Ever since my good friend Toni gave me this cake stand (it even has a dome for the top), I have vowed to keep it full of yummies. These scones have sort of become a staple for this cake stand. A staple, or rut, whatever you like to call it. Oh, and see those cute salt a pepper tangerines? A gift from my sweet friend Stacy.
Well, since not everyone can come over for a cup of tea, here's the scone recipe so you can make it for when your friends come over in the afternoon.
3 cups flour
1 1/2 tsp. baking powder
1/2 cup sugar
1 stick butter (cold) cut into pieces
1/2 tsp. salt
1 to 1 1/4 cup heavy whip cream
1 tsp vanilla
1 cup of any of the following:
chopped nuts, dried fruit, finely
diced fresh or frozen fruit
Preheat oven to 350.
Place the dry ingredients in the bowl of a food processor equipped with a steel blade. With motor running, add butter pieces through the feed tube. Run until butter is completely incorporated into the flour and mix resembles coarse meal. Do not over-process.
Transfer into a mixing bowl and add cream, vanilla, and flavoring. Fold together until dough holds together into one ball.
Transfer onto floured surface and form an even 8-inch circle. Cut into 12 wedges. Place in a pie pan or on cookie sheet spayed with vegetable spray. Bake for 25 minutes or until dough springs back when indented with your finger.