2 c sifted all-purpose flour
1/2 tsp salt
1 TBS baking powder
5 TBS sugar
5 TBS butter
1 large egg, beaten
1/2 c heavy whipping cream
Optional ingredient - 3/4 c dried cranberries, cherries or raisins
2 TBS sugar mixed with cinnamon or nutmeg
2 TBS cream
Combine flour, salt, baking powder and sugar in a large bowl. Cut in butter with a pastry blender (or fork) until it resembles small pebbles. Stir in optional ingredient. Mix in egg and 1/2 c cream.
Preheat oven to 400 degrees. Turn dough out onto lightly floured surface and knead lightly. Pat into a 9 inch circle and to a 1/2 inch thickness. Cut circles with a cookie cutter. Place on baking sheet. Brush tops with remaining 2 TBS cream and sprinkle with remaining 2 TBS sugar mixture.
Bake 15 minutes, or until light brown.
Note from Jeannine: I use cranberries or cherries
1/2 tsp salt
1 TBS baking powder
5 TBS sugar
5 TBS butter
1 large egg, beaten
1/2 c heavy whipping cream
Optional ingredient - 3/4 c dried cranberries, cherries or raisins
2 TBS sugar mixed with cinnamon or nutmeg
2 TBS cream
Combine flour, salt, baking powder and sugar in a large bowl. Cut in butter with a pastry blender (or fork) until it resembles small pebbles. Stir in optional ingredient. Mix in egg and 1/2 c cream.
Preheat oven to 400 degrees. Turn dough out onto lightly floured surface and knead lightly. Pat into a 9 inch circle and to a 1/2 inch thickness. Cut circles with a cookie cutter. Place on baking sheet. Brush tops with remaining 2 TBS cream and sprinkle with remaining 2 TBS sugar mixture.
Bake 15 minutes, or until light brown.
Note from Jeannine: I use cranberries or cherries
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