Buzz Summer Camp Directory

Tender Scones

From Stop and Smell the Rosemary


2 cups sifted all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons plus 2 tablespoons sugar
5 1/3 tablespoons unsalted butter, at room temperature
1 large egg, beaten
½ cup plus 2 tablespoons heavy cream

Recipe directions: 

Optional ingredients: ¾ cup dried apricots, dried currants, dried cherries, dried cranberries, dried strawberries, seedless raisins, chopped chocolate, chopped nuts, ½ to 1 teaspoon ground cinnamon or ground nutmeg.

Combine flour, salt, baking powder and 2 tablespoons sugar in a large bowl. Cut in butter with a pastry blender until it resembles small pebbles. Mix in egg and ½ cup cream. Stir in any combination (total ¾ cup) of the optional ingredients.

Preheat the oven to 400 degrees. Turn dough out onto a lightly floured surface and knead lightly. Pat into a 9-inch circle and to a ½-inch thickness. Place on a baking sheet. Cut into 12 pie-shaped wedges. Brush tops with remaining 2 tablespoons cream and sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes, or until light brown.

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