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| Brown Palace Scones |
| Yields: 6-8 servings |
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| INGREDIENTS |
1 C or 2 sticks butter
8 C all-purpose flour
1 T plus 1/4 t baking powder
6 eggs
2 C buttermilk
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| NOTE |
| Works best with a Kitchen-Aid-type mixer with a paddle attachment. |
| METHOD |
Cream together butter and sugar until light and fluffy.
Add flour and mix on low speed until combined; scrape bowl
down occasionally.
Add buttermilk and eggs at once and mix on low speed for
30 seconds or until combined, then turn mixer to highest speed
for 15 seconds.
Keep dough refrigerated for at least one hour to let rest.
Turn dough out onto a floured surface and roll out to about
1 1/2-inch thick.
Cut into circles.
Let rise for 45 minutes.
Egg wash and sprinkle with sugar if desired.
Bake at 380 degrees for 14-16 minutes or until golden. |
| TO FINISH |
| Serve with Devonshire cream (available at any gourmet food store). |
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