| These dense, moist scones keep well if covered. |
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| Ingredients |
Procedure |
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- Prepare 9" cake pan for baking. Cooking parchment is best.
- You can also use a cast iron skillet of equal size.
- Oven to 375-400 degrees F.
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In a 2 cup measure:
- 2 eggs
- Fill to 2-cup mark with heavy cream.
- You can substitute evaporated milk or any suitable mixture of dairy products (sour cream / cream cheese / yogurt diluted with a bit of milk).
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- Gently beat with egg beater or whisk.
- Add a large handful of chopped dry fruit if desired.
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In a 4-cup measure:
- 1/3 c sugar
- 1/2 c buttermilk powder
- 2 t cardamon, ground
- 1 t anise seed
- You can also add fennel seed or poppy seeds.
- 1 t baking soda
- 1 T baking powder
- Top off with white or combination white and whole wheat flour.
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- Sift dry ingredients into large bowl and make an indentation in the middle.
- If you are using a cast iron skillet, now is the time to pre-heat it a bit.
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The traditional way of shaping scones is to roll the dough to 1/2-inch thick and cut into 3-inch rounds, then brush with beaten egg and sprinkle with sugar. I do not do that.
- Pour wet ingredients into dry. Stir briefly while liquid is absorbed.
- Let sit for one minute to finish absorption.
- Divide dough into eight parts.
- Shape into flat balls while kneading gently and briefly. Dough can be a little bit moist but not too sticky to shape. Roll in a plate of flour if necessary to prevent sticking while shaping.
- Place in prepared pan: one in the middle, seven around the edge. Don't worry about gaps - they will fill as scones bake.
- 375-400 degrees for 30 minutes.
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