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Start off with any cream and butter scone recipe like this one. Make your dough, press it into a disk, and let it chill. Make your dough, press it into a disk, and let it chill. Thinly roll out ...
Preheat the oven to 425ºF. Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form.
Preheat your oven to 425 (F). Combine the flour, baking soda, salt and cheese in a large mixing bowl. Combine the buttermilk and chives then add them to the dry ingredients.
Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:
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In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea ...
Place onto a baking sheet, with space between each one. Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top. Bake for 15 – 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 ...