Scones
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Ingredients
- 240 grams (2 cups) all-purpose flour
- 100 grams (1⁄2 cup) granulated sugar
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 115 grams (1⁄2 cup, 1 stick) unsalted butter, frozen
- 120 milliliters (1⁄2 cup) heavy cream or buttermilk
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 1-1 1⁄2 cups add-ins such as chocolate chips, berries, nuts, fruit, etc.
- coarse sugar for topping (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter into the dry ingredients, then cut it in with a pastry cutter until the mixture is crumbly. Gently stir in your chosen add-ins. Place the bowl in the refrigerator to chill.
- In a separate bowl, whisk together the cream, egg, and vanilla extract until well combined. Place in the refrigerator.
- Line a sheet pan with parchment paper.
- After chilling for 15 minutes, remove both bowls from the refrigerator. Pour the wet ingredients into the dry ingredients and mix just until no dry flour remains. Do not overmix.
- Turn the dough out onto a lightly floured surface. Working quickly, gather the dough together and press into a cohesive mass.
- Pat or roll the dough into a 2-inch x 10-inch rectangle.
- Using a sharp knife, cut the rectangle into 5 equal squares, then cut each square diagonally to create 10 triangles.
- Place the triangles on a plate or baking sheet, then refrigerate for 15-30 minutes.
- Meanwhile, preheat oven to 400°F and position rack in middle-low position. Line a sheet pan with parchment paper.
- When ready to bake, transfer the chilled scones to the prepared pan, spacing them 2-3 inches apart.
- Brush the tops with additional cream and sprinkle generously with coarse sugar, if using.
- Bake for 18-26 minutes, or until edges are golden and top is light brown.
- Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.