Receta Thumbprint Scones
- 1-1/3 cups flour
- 1/4 c. sugar
- 1/8 t. salt
- 1 1/2 t. baking powder
- 1/4 cup cold butter, cubed
- 1 egg, beaten
- 3 T heavy cream
- 1/4 t lemon extract
- 2 t. lemon zest
- 1/4 cup of your favorite dried fruit
- your favorite jam, jelly, preserves, or curd
- sugar
1. In small bowl, mix flour, sugar, salt and baking powder.
cut in cold, cubed butter, until resembles coarse crumbs
2. In small bowl, combine beaten egg, heavy cream, and lemon extract.
3. Add to dry ingredients, mix until moistened. Add zest and dried fruit.
3. Turn onto a floured surface, knead gently 6-8 times. Pat into a 6 inch circle. Cut into 4 wedges.
4. Separate and place on a cookie sheet lined with parchment paper.
5. Lightly push thumb into each scone. Fill indentation with your favorite jam, jelly, preserve or curd. Sprinkle with sugar.
Bake at 425 12-15 mins or until golden brown. Note: recipe can be doubled with the same great results. Enjoy!