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The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
CLASSIC SCONES
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
8 to 12 scones
Increase the sugar up to 1⁄4 cup for a sweeter scone.
Preheat the oven to 450°F.
Sift together into a large bowl:
1 3⁄4 cups all-purpose flour
2 1⁄4 teaspoons baking powder
1 tablespoon sugar
1⁄2 teaspoon salt
Cut in, using a pastry blender or 2 knives, until the size of small peas:
1⁄4 cup (1⁄2 stick) cold butter
Beat in a small bowl:
2 large eggs
Reserve 2 tablespoons of the beaten eggs. Beat in to the reminder:
1⁄3 cup heavy cream
Make a well in the dry ingredients. Pour in the liquid and combine with a few swift strokes. Handle the dough as little as possible. Turn it out onto a lightly floured board. Pat to 3⁄4 inch thick. To make the classic wedge shape, pat into an 8-inch round and then cut into 8 to 12 wedges or cut into diamond shapes or as for Biscuit Sticks, above. Place on an ungreased baking sheet. Brush with the reserved egg and sprinkle with:
Salt or sugar
Bake until golden, about 15 minutes. Serve warm or at room temperature.