Saturday, November 15, 2014

Candied Buddha's Hand Scones

Moving Day! Well, it's a local move, so there are going to be lots of moving days. But today I'm not running off to work, so I whipped up a batch of scones to bolster the troops while we pack, load, and unload...all day today.


  • 2 ½ C flour (I refrained from using whole wheat)
  • ½ C organic granulated sugar + some for sprinkling
  • ½ t baking soda
  • 1 t baking powder
  • 8 T cold butter, cut into small pieces
  • 1 C heavy organic cream
  • 1 egg
  • 1/2 C candied Buddha's Hand citron
Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, sugar, baking soda and baking powder. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the cream, egg, and candied Buddha's Hand citron, using a spatula to form a ball.

Transfer to a baking stone or parchment-lined sheet and gently press into a disc. Cut the disc into wedges and pull them apart, gently.

Drizzle a tablespoon of cream on the tops of the scones. Bake at 400 degrees for 15-18 minutes. The scone will be nicely raised and slightly golden.

Remove the scones from the oven and set them on a wire rack to cool slightly before serving.

No comments:

Post a Comment

Share Buttons