January 5, 2011

Ding! The scones are done!

Who wants the recipe?  You know it probably isn't rocket science, but it comes perty darn close! It's definitely 'delicious science'.  Anyone that becomes a follower, leaves a post, and shares my blog once, will get the recipe via email!  Trust me! It's worth it.  We had customers at the cafe who had come from South Carolina telling us they were the best they ever had! Just send an email to me at after your post and I will email you back! Thanks!

The Mix (a simple yet divine concoction)

This is no low fat party!

The real stuff is all that will do! (unsalted)

The secret is really cold butter and cream.
(At the cafe we even used to make the mix and chill it!)

Only by hand with one of these babies (a pastry blender, not the wire kind)

What it looks like after blending

Somehow these keep sneaking into my kitchen...pretty cute little critter.

Add the cream

Add the apricot and almond on top of the
bottom dough, then place other on top

Cut into 6 or 8, like a pizza.  Do NOT 'saw' them. 
It's a straight down then up motion for each cut...
Why? Sliding the knife seals the dough on the sides and they won't rise and flake.
 Then move each piece apart from the center, leaving room for rising.

Brush with cream and sprinkle with sugar. 

Bake at 425 for 10. Turn pan a half turn. Bake for another 5-10

I've been accused of putting my scones on a pedastool


1 comment:

  1. Yum-O! Totally should have made these at my house, I definitely want that recipe!!!