Can you count the scones?

 How many scones are on these two trays? What's your best guess? The top tray holds Traditional English Cream Scones, and the bottom tray has Lemon Pecan Scones. A very early Sunday morning was spent measuring, mixing, kneading, rolling, cutting, baking and repeat. In case you are missing scones from Sweet Remembrances, we are happy to share the recipes below. Flour seems to be a little easier to find these days, and most of the other ingredients should be readily attainable. Hope you find some time to try your hand with scone making. The frequent caution is to not overwork the dough, which includes over mixing or kneading with a heavy hand. Good Luck!

Lemon Pecan Scones

2 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 c. pecans
1 Tbsp. lemon peel, freshly zested
1-1/4 c. heavy cream
Combine dry ingredients. Add pecans and lemon peel. Add heavy cream, and mix until blended, but don't over mix. Knead lightly 3 - 4 times. Divide dough into half, roll out dough into a 6 inch circle, cut each circle into 6 triangles. Brush top with egg white and sprinkle with granulated sugar. Bake at 425 degrees for 13 - 15 minutes. Yield: 12 scones. Enjoy warm scones with cream and jelly.                                                     

Traditional English Cream Scones

2 c. flour

2 tsp. baking powder

2 tsp. sugar

1/2 tsp. salt

1/4 c. cold butter

2 eggs

1/2 c. light cream

Mix flour, baking powder, sugar, and salt in bowl. Cut in butter until crumbly. Lightly beat eggs, add cream to eggs. Mix egg and cream with dry ingredients; mix to form dough. Knead for 30 seconds on lightly floured surface. Roll into a circle 3/4 inch thick. Cut into rounds with 2" cutter which has been dipped into flour. Re-roll dough, and continue cutting circles. Place on baking sheet. In a small bowl, mix 1 egg white with 1 tsp. water. Brush onto top of cut scones. Sprinkle with sugar. Bake 425 degrees for 13 - 15 minutes. Yield: 12 scones. Serve warm, lightly dusted with confectioner's sugar, with your favorite toppings.