Gail Monaghans Miniature Cream Scones Recipes

GAIL MONAGHAN'S MINIATURE CREAM SCONES

Gail Monaghan's Miniature Cream Scones image

Provided by Molly O'Neill

Categories breakfast, brunch, easy, quick

Time 30m

Yield About 32 scones

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour, plus more for rolling out the dough
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar plus 2 to 3 additional tablespoons for sprinkling
1 1/3 cup pecans, toasted slightly and chopped
1 cup heavy cream
2 to 3 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 375 degrees. Sift the flour, baking powder, salt and sugar together. Stir in the pecans. Pour the cream into the bowl of an electric mixer and with the mixer on low, add the dry mixture and blend until barely combined. Overmixing will yield tough scones.
Place the dough onto a lightly floured surface and knead briefly. Roll the dough to 1-inch thickness. Using a 1- to 1-inch cookie cutter, cut out the scones. Place them 1 inch apart on a baking sheet lined with parchment. Reroll the scraps and cut until all the dough has been used.
Paint the tops with melted butter and sprinkle with sugar. Bake for 12 to 15 minutes, or until golden. Remove from sheet immediately and cool on a rack.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 0 grams, TransFat 0 grams

MINIATURE CREAM SCONES WITH CURRANTS

Miniature Cream Scones with Currants image

Categories Bread Milk/Cream Breakfast Brunch Dessert Bake Currant Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 16 miniature scones

Number Of Ingredients 10

Ingredients

1/2 cup heavy cream plus additional for brushing the scones
1 large egg
1 teaspoon vanilla extract
3 tablespoons sugar plus additional for sprinkling the scones
1/2 teaspoon salt
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup dried currants

Steps:

In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal. Stir in the currants and the cream mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds. Gather the scraps, repat the dough, and cut out more rounds. On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

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