2 cups flour
½ tsp salt
1 tbsp baking powder
2 tbsp sugar (+ more for sweeter scones)
5 1/3 tbsp butter
1 large, beaten egg
½ cup heavy whipping cream, + 2 tbsp for tops of scones
Optional ingredients: ¾ cup total: apricots, currants, cherries, cranberries, chocolate, cinnamon, nutmeg
Combine flour, salt, baking powder and 2 tbsp sugar in a large bowl. Cut in butter with a pastry blender until it resembles small pebbles. Mix in egg and ½ cup cream. Stir in any combination of the optional ingredients. Preheat oven to 400degrees. Turn dough out onto lightly floured surface and knead lightly. Pat into 9” circle and to ½ inch thickness. Place on baking sheet. Cut into 12 pie shaped wedges. Brush tops with 2 tbsp cream and spring with remaining 2 tbsp sugar. Bake 15 min.
Posts
