I could use some help from some experienced bakers and folks who understand baking chemistry better than I do.
This recipe makes the most delicious scones--but the texture is impossibly crumbly. If I shape the dough into a round, cut it into wedges, and bake on a cookie sheet (like the recipe says) I can't even pick up the scones when they're baked--they just fall apart, If I make them in a divided scone pan, I have to shovel them out in pieces, I still happily eat the crumbs with a fork--they taste wonderful--but they're not exactly something I can serve to guests, or take anywhere. Any suggestions for improving the recipe and making them less crumbly?
Scones To Die For
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold
1/2 cup dried fruit (I usually use cranberries)
1/2 cup chopped, toasted nuts (I usually use hazelnuts)
1 large egg, lightly beaten
1/2 cup whipping cream
Heat oven to 425 degrees F.
Mix flour, sugar, baking powder and salt. Cut in butter with pastry blender. Cut until size of peas. Stir in dried fruit, and nuts.
Stir together egg and cream and dump into dry mix. Stir just until the flour mixture is moistened, then gently knead five times.
Pat into a round 8" wide, about 3/4" thick. Cut into 8 or 12 wedges and place on ungreased cookie sheet. Bake 12- 15 minutes (I find I need to bake them longer)
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