Sweet Cream Scones
Serves: approximately 10
Ingredients:
3½ cups plus 2 tablespoons all-purpose flour
2 tablespoons castor sugar
4 teaspoons baking powder
⅛ teaspoon salt
3 ounces cold unsalted butter, cubed
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
1 large egg, lightly beaten
Garnish: confectioners’ sugar
Directions:
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, caster sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into the flour mixture until it resembles coarse crumbs. Make a well in the flour mixture.
In a medium bowl, whisk together ¾ cup cream and egg. Pour the cream mixture into the well in the flour mixture. Using a fork, stir together until a dough begins to form.
Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape the dough into a round. Using a rolling pin, roll out the dough to a 1-inch thickness.
Using a 2¾-inch round cutter dipped in flour, cut 10 scones from the dough. Place scones 2 inches apart on a prepared baking sheet. Brush the tops of scones with the remaining 1 tablespoon of cream.
Bake until tops of scones are golden brown, 8 to 10 minutes. Serve warm.
Garnish tops of scones with a dusting of confectioners’ sugar, if desired.
Recipe courtesy of Tea Time Magazine.com
