I baked fifty two scones for Courtney’s Kitchen for a special Valentine’s High Tea.
My first professional baking gig.
And I’m going to share the recipe with you. Cause it’s not like I made it up. Cause it’s too good to share. Cause when you finally figure out how to get shortening in Groningen, Netherlands, it’s cause for celebration which may or may not lead to baking over fifty scones for a special event.
(Can you tell I’m a massive Alton Brown fan?)
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 4 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup cream
- 1 egg
- Handful dried currants or dried cranberries OR CHOCOLATE CHIPS
- Heat oven to 375 degrees.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening.
- In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit OR CHOCOLATE CHIPS.
- Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds.
- Bake for 15 minutes or until brown.