Pastry Chef Mary Kropelnicki shares scone baking tips on Big Blend Radio, as well as her delicious scone recipe below. Chef Mary is the owner of The Bakery Gallery in Yerington, Nevada. Visit www.TheBakeryGallery.com for more details.
2 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
½ tsp salt
5 Tbsp. of butter.
Mix together until the dough forms “peas”.
Add 1 cup of heavy cream or sour cream. Mix to form a ball.
Turn out on a flour surface and roll until ¾-1 inch thick, cut into scones, then baste with an egg wash.
Bake at 375-400 degrees, until the tops are golden.
Glaze (powdered sugar and water) when still warm.
*** You can add blueberries or apple pieces, or cranberries.