Traditional scones

Please save me from the cantaloupe-size commercial scones that are laden with chocolate chips and god-knows-what-else. Save me also from the scones that use milk in place of cream. The traditional plain scone is a real treat and, with a food processor, easy and fast enough to make fresh for breakfast. If you are feeling daring, it would not be untoward to throw in half a cup of dried currants. This makes 6 to 8 scones.

2c cake flour (low gluten flour, I use White Lily all purpose flour)
5 TB butter, cold, cut into pieces
2 tsp baking powder
1/2 tsp salt
3 TB sugar, divided
1/2c heavy cream or maybe a bit more, plus an extra TB or 2 for brushing
1 egg, beaten

Preheat oven to 450f. Place rack in lower-middle position.

In your food processor, pulse the dry ingredients to blend, using 2 TB of the sugar. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the egg and cream and pulse to get a sticky and slightly crumbly dough. You may need to add another TB or two of cream depending on your flour. Turn the mixture out onto a floured surface and knead once or twice, just enough to gather the dough together. Pat out the dough to 3/4 inch thick. Using a biscuit cutter or drinking glass, dipped in flour to prevent sticking, cut dough into 2 inch rounds (more or less) and place on a baking sheet (either non-stick or lined with parchment paper). Gather remaining dough and form by hand into similar shapes. Brush tops of scones with cream and sprinkle with the remaining sugar.

Now you have a choice. You can put the scones in the oven right away or you can let them sit for 10-15 min first. Letting them sit results in a slightly lighter and airier scone, but the difference is subtle.

Bake for 9-12 minutes until nicely browned. Serve warm with clotted cream or butter and your best jam and marmelade.

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Explore posts in the same categories: Baking, Breakfast

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