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Snowflake Scones

Snowflake Scones
A family recipe

My mother is a retired pastry chef and still has the most amazing scone recipe I've ever had to date. If you've ever been to Agua Verde in Seattle, she used to sell them out of the little nook below the restaurant and people became hooked on them. She has permitted me to share her beloved recipe with you. Enjoy mom's scones where I added a little festive holiday twist with the snowflake cookie cutter to make these adorable festive scones.

Cranberry Topped Scones
Cranberry Topped Scones

You will need:

All Purpose Flour


Baking Powder


Butter (cold)

Heavy cream



Berries, nuts, or orange zest

Parchment paper

Mom's Scones

Preheat oven 350

    3 cups All Purpose flour

    1/2 cup sugar

    2 tsp. baking powder

    1/2 tsp. salt

Mix dry ingredients

    1/2 cup cold butter (one stick) cubed or grated

Gently knead butter into the flour mixture until dry and crumbly, not like a dough.

Mix separately

    1 cup heavy cream

    1 egg

    1 tsp. vanilla

Then add liquid mix to the flour mixture with a fork.  The key is to not overwork the dough, just until you can make into a lump and the flour stays in.  Then put the dough on plastic wrap and shape into a ball and then flatten to a disk about an inch thick. Cut the disk into pizza wedges with a knife, makes 6 - 8 large pieces or 10 small.  Poke cranberries or blueberries, orange zest, nuts or keep just plain. Brush some heavy cream or milk on top, gives it a shine then sprinkle with sugar.

Place each slice on parchment on sheet pan and place in oven.  They don't spread out much. 

Bake at 350 for 15-20 minutes.   

Tip* Scones and biscuits are lighter and fluffy if you don't over-mix,  The more manipulated the heavier and dense they are.

Mine came out so perfect and delish!

Cranberry topped scones

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