August 13, 2012

Thumbprint Scones

On the Menu Today~
Thumbprint Scones~

Use your favorite jam, jelly, preserves or curd to fill the thumbprint!

Thumbprint Scones

  • 1 1/3 cups flour
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup cold butter, cubed
  • 1 egg, beaten
  • 3 tablespoons heavy cream
  • 1/4 teaspoon lemon extract
  • 2 teaspoons lemon zest
  • jam, jelly, preserves or curd of your choice
  • sugar
Cooking Directions
  1. In small bowl, mix flour, sugar, salt and baking powder.
  2. Cut in cold, cubed butter, until mixture resembles coarse crumbs.
  3. In small bowl, combine beaten egg, heavy cream, and lemon extract. Add to dry ingredients. Mix until moistened. Stir in lemon zest. Turn onto a floured surface. Knead gently 6 to 8 times, pat into a 6 inch circle, cut into 4 wedges. Place on a baking sheet lined with parchment paper,
  4. Lightly push thumb into each scone. Fill indentation with your favorite jam, jelly, preserves or lemon curd. Sprinkle with sugar.
  5. Bake at 425ยบ for 15 minutes.

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