Subtle and simple Classic Cream Scones prove that you don’t have to have many ingredients to get astounding taste.
- 2 cups cake flour, such as Swans Down
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter,
- cut into pieces
- ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
- Preheat oven to 400°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
- Add ¾ cup plus 2 tablespoons cream to flour mixture, stirring until mixture comes together. (Dough should be very stiff, but if it seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
- Turn out dough onto a lightly floured surface. Knead lightly 3 to 4 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 1½-inch scalloped-edge square cutter, cut 22 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are light golden brown and a wooden pick inserted in the centers comes out clean, 8 to 9 minutes.
• Clotted Cream
• Lemon Curd
From TeaTime, July/August 2015
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