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Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 1 cup heavy cream
- 3 tsp. turbinado sugar
Details
Servings 6
Preparation
Step 1
Preheat oven to 350 degrees F.
Combine the 2 cups flour and the next three dry ingredients in the bowl of a mixer with the paddle attachment, using the low-speed setting (or mix by hand).
Stop the mixer and add the heavy cream to the dry ingredients. Mix on low speed until the dough has combined (less than 10 seconds).
Dust your counter with flour and dump out the scone mixture. Pat the dough into a circle, about 3/4 to 1" thick. Cut the dough into 6 even triangles. Roughly form each triangle into a round shape. Place the round scones on a parchment-paper-lined sheet pan (or use nonstick cooking spray).
Top each scone with 1/2 tsp. turbinado sugar: Bake for 18 to 20 minutes, until golden brown and baked all the way through. Rotate the pan halfway through for even browning.
VARIATIONS:
Mixed Berry: Add 1/2 cup frozen blueberries and 1/2 cup frozen cranberries (use fresh if the berries are in season) to the dry ingredients in the mixing bowl. It's easy to use frozen berries with this mix because the flour coats them and helps to distribute them evenly. When you add the cream, be sure not to overmix. The berries should remain partially frozen. Do not let the berries defrost before incorporating them.
Chocolate Chunk: Add 1 cup chocolate chunks to the dry ingredients in the bowl.
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