• 30th May 2011, lunch time
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Serves 4
  • 2 cups (280 gr) all purpose flour
  • ¼ cup (50 gr) granulated white sugar
  • 2 teaspoons (10 gr) baking powder
  • ¼ teaspoon salt
  • 1/3 cup (76 gr) cold unsalted butter, cut into pieces
  • 1 large egg lightly beaten
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whipping cream or milk
  1. Preheat oven 190°C with rack in the middle.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
  4. In a small measuring cup combine the whipping cream, beaten egg and vanilla.
  5. Add this mixture to the flour mixture.
  6. Stir just until combined. Do not over mix. The dough should not be smooth.
  7. Knead the dough gently on a lightly floured surface to get it into a rough circular shape 1 to 2 inches thick. Cut the dough into circles.
  8. Bake for 15-18 minutes

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