Creamy Scones

Ingredients for 4 people:

  • 2 cups (450 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated white sugar
  • 2 teaspoons (10 grams) baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (85 grams) cold unsalted butter, cut into pieces
  • 1/2 cup (125 ml) milk, half-and-half, or heavy cream

Glaze: Cream or Milk

Preheat oven to 400 ° F (200 ° C) and place the rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips. In a small measuring cup whisk together the milk or cream, and vanilla. Add this mixture to the flour mixture. Stir just until combined.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into one or two circles. Then, using a knife, cut the dough into 6 parts. Place the circles on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream.

Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack. Serve with Devon Cream or softly whipped cream and your favorite jam. These scones are best the day they are made but can be covered and stored for a few days.

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