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Ingredients
Scones:
2¼ cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
1 cup cold heavy cream
Vanilla Icing:
1 cup powdered sugar
¼ teaspoon vanilla extract
1½ tablespoons water
Instructions
2¼ cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
1 cup cold heavy cream
Vanilla Icing:
1 cup powdered sugar
¼ teaspoon vanilla extract
1½ tablespoons water
1. Preheat oven to 375F.
2. To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined.
3. Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal.
4. Add cream; stir just until blended.
5. Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1-inch apart on a parchment-lined baking sheet.
6. Bake until lightly browned, 15 to 20 minutes. Cool a few minutes before icing.
7. To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency.
8. Dip end of a whisk into icing, then wave over warm scones. Makes 16 scones.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Nutritional Information
2. To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined.
3. Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal.
4. Add cream; stir just until blended.
5. Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1-inch apart on a parchment-lined baking sheet.
6. Bake until lightly browned, 15 to 20 minutes. Cool a few minutes before icing.
7. To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency.
8. Dip end of a whisk into icing, then wave over warm scones. Makes 16 scones.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Per serving (with icing): 220 calories, 13g fat, 40mg chol., 2g prot., 24g carbs., 0g fiber, 110mg sodium.
