The Scones

This isn’t a real blog entry. I just have an awesome scone recipe that was stuck on my fridge at peril of being lost at any second. I decided to put it here including my little changes. It came from some magazine. I don’t know which one. I do know there is a doctor in OKC with a page missing from one of their magazines. Mom brought it home to me has a subtle hint.

This is an artist representation of the scones in question since no pictures where taken

Ingredients:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup Crisco

1 cup butterscotch chips

1/2 cup toasted chopped pecans

1 tbs(ish) vanilla

2/3 cup heavy whipping cream

1 egg

First mix the flour, brown sugar, baking powder, and salt in a bowl. I am the last person on earth that still sifts their flour. I’m not entirely sure why, but I do it anyway.

Add the Crisco and kind mash it around until there isn’t any big unblended gobs of Crisco left.

Stir in the butterscotch chips and pecans. I decided that 1 cup was a good starting place for the butterscotch goodness and added a bit more.

The original recipe didn’t call for vanilla but I added some anyway. I have yet to find a baking recipe that vanilla hurt.

Add the heavy whipping cream and the egg (slightly beaten).

Mix it all together again. Basically, you are aiming to get all of the dry ingredients not dry. The dough is a strange crumbly consistency. It reminded me of wet sand with stuff in it.

Divide the dough in half turn  and put it on a floured surface. Make each half into a circle and cut the dough into wedges. The recipe said 6 even triangles. Mine ended up as some bizarre lumps in shapes reminiscent of triangles. Roughly. Then I rubbed some more cream on them and sprinkled some evil white sugar on top.

The recipe says bake at 375 for 14 t 16 minutes until the scones are lightly browned. The knob that you use to set the temperature on my oven is broken, but I know where 325 is, so I bake everything at 325. I don’t really know for how long. I just baked them until they where browned and didn’t look doughy