(Please see notes in the directions for Filling and Cream)
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Oven @ 400 degrees, with rack in center.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. (COLD BUTTER!! Place the dough back in the fridge if you need to, but this is what gives you that layered scone)
*** Stir in your filling (Examples : 1/2 cup of Cinnamon chips and 2 teaspoons of ground cinnamon , 1 cup Dried Cranberries. 1 1/2 cups fresh blueberries, 1 teaspoon grated lemon zest***
Whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. ( I just kneaded it in the bowl most of the time, we’re not all Martha Stewart)
*** Too much mixing, kneading, and baking will produce dry and tough scones. For me I like a Dry Tough layered scone! It’s up to you, if you want it fluffy? ***
** Heavy Cream, Whipping Cream, Half and Half, 2% milk, Crap! I’ve even used flavored Coffee Creamer in a pinch **
Pat dough by hand or by rolling pin in between 2 sheets of wax or parchment paper (Circle or Square is fine). If you want them big it should be about 1 inch to 1 1/4 inches. Thinner about 1/2 inches thick. For thicker cuts form six to eight triangles. Thinner should give you 12 – 18 Triangles. Transfer to a baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
I’ve had this Recipe for almost 10years now, It works great!