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Aefen's Elven Spice Scones
by Aefensteorra
  • 2 1/3 cups sifted cake flour
  • 2 1/2 tsp double-acting baking powder
  • a little less than 1/2 tsp salt
  • a little more than 2 tsp sugar
  • 6 tbs butter
  • 5 tbs milk or light cream
  • 2 eggs
  • 2 tsp vanilla extract
  • a little more than 2 tsp sugar
  • cinnamon
  • nutmeg
  • grated orange peel
  • allspice
  • unsweetened cocoa powder (this is optional)

Start heating oven to 450 F. Into bowl sift flour, baking powder, salt, and sugar. Add spices to taste - a very liberal dose of each, especially of the cinnamon. You know you've got enough spices when you can SEE them all. With a pastry blender or 2 knives, wielded scissor-fashion, cut in butter until the consistency is like corn meal. Blend in milk/cream. Separate 1 egg, reserving 1 tbs of the white for glaze, and beat the remaining eggs together (add a tsp of vanilla if you like) and add them to the flour/butter mixture as well.

On a lightly floured surface, roll the dough 1/2" thick. Cut into 3" squares, and cut each square into 2 triangles. Or, for drop scones, make a medium-sized ball of dough with your fingers. Arrange on greased cookie sheet. Brush each one with the remaining 1 tbs of egg white, slightly beaten. Sprinkle each lightly with sugar.

Bake for 10 minutes, or until they seem slightly golden around the edges and done. Serve hot with tea.

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