Preheat oven to 425 degrees
Pour flour, baking powder, and sugar and salt into bowl of food processor (or mix by hand until crumbly - I used my little "Oscar", and it worked well)
Remove lid of processor and scatter the cubes of butter on top of the flour mixture. Replace lid, and pulse 10-12 times, just to break up the butter.
Transfer this mix into a medium sized bowl, add the cup of heavy cream and blend briefly with a spoon. take care not to over-mix.
Now, dump this wet, sticky dough onto a floured, cloth-covered board or lightly floured marble. Kneed 5 times - no more - and then roll out the dough into a 1/2 inch thick circle.
Cut out rounds using a 2-inch diameter biscuit cutter dipped in flour. Place each round about 2 inches apart on a baking sheet lined with parchment.
Bake on the middle oven rack for4 12-15 minutes, or until tops turn lightly golden. Cool briefly on a wire rack before serving.
These are wonderful served with lemon curd or seedless raspberry preserves - by all means, add Devonshire cream too, if you can find it !!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 166 (65%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52.9mg||16 %|
|Sodium 1222.8mg||42 %|
|Potassium 40.8mg||1 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 18.9g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
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