Scones
Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
½ cup (100g) granulated sugar
½ teaspoon salt
2½ teaspoons baking powder
½ cup (1 stick; 115g) unsalted butter, frozen
½ cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1½ teaspoons pure vanilla extract
Optional: Coarse sugar for topping
Optional: 1-1½ cups mix-ins like fruit etc.
Directions
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream. Press dough into two 5-inch discs and cut each into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Preheat oven to 400°F.
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Line two large baking sheets with parchment paper or silicone baking mat(s). After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 13 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Recipe from
Sally's Baking Addiction.