Often and on repeat. That’s the theme for this scone recipe in our Teaching Kitchen. We make these scones for our Jams & Jellies Class, plus it’s a staple in our Afternoon Teas. It’s a straightforward scone with tons of possibilities. Toss in nuts. Add in Crystallized Ginger. Brushed with cream and sanded with sugar? Yes indeed. Try our Lemon Sugar or Earl Grey Sugar for an extra special sweet finish.
Time: 30 min
Makes 8 SconesRating
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Loading...| 2 cups all-purpose flour | |
| 1 Tbl baking powder | |
| 3 Tbl sugar | |
| 1/2 tsp Fleur de Sel | |
| 5 Tbl chilled, unsalted butter, cut into 1/4-inch cubes | |
| 1 cup heavy cream, plus a little more for brushing the tops | |
| Infused Sugar for sanding the tops |
| 1. | Preheat oven to 425°F. Place flour, baking powder, sugar and salt in the bowl of a food processor. Pulse to combine. Drop in the butter and pulse until the mixture resembles cottage cheese with some large and some small curds—the mixture should still be dusty with flour. Pour in the heavy cream and pulse until the dough comes together in a sticky ball. |
| 2. | Transfer to a floured countertop and knead dough by hand just until it comes together, 5 to 10 seconds. Form scones in one of two ways: 1) press into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper or 2) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up. |
| 3. | Place the scones on a parchment-lined baking sheet and brush with cream. Sprinkle with finishing sugar. Bake until golden brown, about 10-12 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. |
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