Your folders
Your folders
Export 13 ingredients for grocery delivery
FOR THE SCONES:Preheat oven to 400F (205C), line baking tray with parchment paperIn a medium metal or plastic bowl, grate butter on box grater’s biggest hole and pop in freezer uncovered- let it sit in freezer while you gather rest of ingredientsIn large bowl, sift flour, baking powder, cinnamon, salt and sugar and whisk well and set asideIn a small bowl, whisk the egg and cream together and set asideAdd the cold butter in the flour mixture with fingers, tossing for about 15-20 secondsPour the cream/egg mixture to the dry flour mix and stir gently with spatula – DO NOT over stir. stir still ingredients become just wetFold in all the berries and the nuts (if you’re adding)- don’t overwork dough hereshape the dough into a disc about 8 inches wide and about 1.5 inches thickWith a sharp knife, cut the disc into about 6-8 equal wedges and separate about 1 cm at mostBake for 20-25 minute or until the crust is a golden brownAllow to cool before drizzling icingFOR THE ICING:In a bowl whisk together the freshly squeezed lemon juice, vanilla bean paste and icing sugarDrizzle over scones once they’ve cooled somewhat
Your folders
stemsandforks.com
174
Your folders
loveandlemons.com
Your folders
upstateramblings.com
4.4
(29)
5 minutes
Your folders
eatlikenoone.com
5 minutes
Your folders
cooking.nytimes.com
5.0
(122)
Your folders
forksoverknives.com
3.5
(460)
Your folders
melaniecooks.com
35 minutes
Your folders
endsandstems.com
Your folders
forksoverknives.com
20
Your folders
forksoverknives.com
5.0
(1)
Your folders
thekitchn.com
5.0
(1)
Your folders
forksoverknives.com
4.0
(1)
Your folders
forksoverknives.com
Your folders
forksoverknives.com
5.0
(1)
Your folders
forksoverknives.com
4.0
(3)
Your folders
forksoverknives.com
5.0
(2)
Your folders
forksoverknives.com
5.0
(1)
Your folders
forksoverknives.com
5.0
(3)
Your folders
cms.forksoverknives.com