Equipment:

Measuring cups and spoons
Baking sheet
parchment paper
a shallow baking dish
pastry blade

DIRECTIONS:

PRE-HEAT your oven to 375 degrees.

Combine the flour, salt, baking powder, and sugar into the bottom of a shallow baking dish. Use your hands to combine the ingredients. Add the cube of butter to the mixture and then use the pastry blade to cut the butter into small cubes. The Smaller you make the cubes, the flakier your scones will be.

Once you have incorporated the butter into the flour, use your hands to squeeze the ingredients together. The goal is to make small shavings and clumps of butter and flour. Once combined, add in the heavy cream and use the pastry blade to fold the mixture together. You are looking for a slightly loose and crumbly consistency.

Form the dough into a flat rectangle about 2 inches high and 12 inches long. Cut this into 12 even pieces. Or, use a small circle cutter to cut out little biscuits.

Transport the scones to a baking sheet lined with parchment and place into the oven for 15-20 minutes. To check doneness, open the oven and gently peel up the top of one of the scones. It should be light and flakey.

Remove from the oven and allowing cooling.

          Winter holidays are my favorite for a number of reasons. But, as a cook and host, the reason I really get into the holiday mood is the fun and delicious recipes that I get to make for my family and friends. Check out this fun twist on the classic turkey sandwich.

Ingredients:

4 cups flour
1/2 cup sugar
1 teaspoon kosher salt
1/4 cup baking powder
8 ounces unsalted butter
2cups heavy cream
4 ounces cheddar cheese, cut into small cubes

HOW TO SERVE:

We serve these little scones topped with leftover sliced turkey, cranberry jam, and some butter leaf lettuce as a snack for the day after Thanksgiving.

Makes 24 small scones or 12 large.

Enjoy!