Wednesday, October 25, 2006
Flakey Scones with Blackberry Jam
2 cups All-Purpose King Arthur Flour
1/3 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon salt
2 pinches Ground Nutmeg or Cardomonn
1 teaspoon finely grated orange zest (the peel)
6 tablespoons Unsalted Butter (well chilled)
1 extra large egg
1 cup heavy whipping cream
1 1/2 teaspoons Penzey's Mexican vanilla
(I use Penzeys)
Preheat oven to 425 degrees. In a large bowl, combine dry ingredients and mix well. Thinly slice the chilled butter into the bowl and cut into the dry ingredients with a pastry cutter until the flour and butter looks like course meal.
In a clean medium size bowl, mix all the wet ingredients. Add the wet ingredients to the dry, mixing as little as possible, just enough to encorporate wet and dry together. If you like, add in a handful of chopped dried fresh or dried blueberries or tart cherries, just at the end of the mixing.
Place the dough onto a flour-dusted pastry board and knead a half dozen times. Cut the dough in half and pat into two 1-inch thick rounds. Cut each round into 6 EQUAL-SIZED wedges. Place each wedge on an ungreased cookie sheet and sprinkle with the vanilla sugar. Bake about 12 to 15 minutes in the preheated oven. Cool on a rack.