Classic Scones
Ingredients
- 2 cps all-purpose flour plus more for dusting
- 5 tbsp cold unsalted butter
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 2 large eggs
- 1/2 cup heavy cream plus more for brushing
- 1 tbsp turbinado sugar
Instructions
- Preheat your oven to 425 Fahrenheit. Add sifted flour, sugar, baking powder, and salt into a large bowl and combine everything using a whisk.
- Cut your very cold unsalted butter into cubes and add to the flour mixture. Using a pastry cutter or your fingers, break butter until the size of peas.
- Whisk together heavy cream and eggs. Make a well in the center of your flour mixture and add cream mixture; stir lightly with a fork just until the dough comes together.
- Turn the dough out onto the well-floured surface. Using a bench scraper bring the dough together without overworking the dough.
- Pat into about an inch thick disk. Using a bench scraper dipped in flour, cut dough into 4 equal parts. Cut each part in half diagonally to form eight triangles.
- Transfer these scones to a Silpat-lined baking sheet. Brush tops with heavy cream and sprinkle with turbinado sugar.
- Bake until the tops are golden brown for about 12 to 15 minutes. Let scones cool on a baking sheet for 5 minutes, then transfer them onto a wire rack or serve them with your favorite tea or a cup of coffee.
Notes
Variations: Add your favorite berries or chocolate chips and turn these classic scones into Strawberry scones, Blueberry scones, Orange cranberry scones, or Chocolate chip scones. Serve them with your favorite jam or Nutella.