Jam Cream Scones
by Irene Vlach
Ingredients
- 2 cups farine
- 1 Tbsp poudre a lever
- 3 Tbsp sucre
- 1/4 tsp sel
- 1/4 cup beurre
- 2 oeuf
- 1/3 cup creme a fouetter
- 1/4 cup confiture , aux framboises?
Instructions
Mix flour, baking powder, 2 Tbsp sugar and salt. Cut butter into chunks, add to bowl, rub into flour mix, until dough forms pieces no larger than small peas.
In a small bowl beat eggs with cream to blend; set aside 1 tbsp. Add remaining liquid to flour mixture and stir with a fork just until dough is evenly moistened and sticks together. Knead just until dough forms a neat ball.
Pat dough into a round baking pan. With a floured sharp knife cut round into 8 equal wedges and leave in place.
Dust thumb with flour and push it straight down and almost through the middle of the wide end of each wedge, wiggling to make a hole. Divide jam equally among the holes. Brush reserved egg mixture over dough and sprinkle evenly with 2-3 tsp sugar.
375 F - 25'. Serve hot.
Sunset Mat., March 1999