Best Scones you’ll ever eat. Ever!
Ingredients:
1 cup (250mL) 35% cream
2 1/3 cups (575 mL) all-purpose flour
3 Tbsp (45 ml) granulated sugar
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) table salt
2/3 cup (150 mL) chilled unsalted butter, cut into 1/2-inch cubes
1 Tbsp plus 1 tsp (20 mL) honey
2 tsp (10 mL) 35% cream for brushing
1 Tbsp (15 mL) turbinado sugar
Method:
Pre heat the oven to 400°F (200ºC)
Line a baking sheet with parchment.
Whip the cream on medium-high speed until soft peaks form; keep chilled while you mix the other ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and work with your fingers until it resembles coarse meal.
Make a well in the centre of the mixture and add the honey and 1/3 of the whipped cream. Use a spatula to fold the ingredients together until incorporated. Then continue with the remaining cream.
Lightly work the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter and gently knead it a few more times. Shape it by hand into a 9 x ¾” thick disk. Place on the baking sheet and cover with plastic wrap; refrigerate for 10 minutes.
Cut the dough into 8 even wedges, and pull them 2” apart on the baking sheet. Brush with the remaining 2 tsp cream and sprinkle with the turbinado sugar.
Bake until lightly browned on top, 15 to 20 minutes.
Wrap the baked scones in a tea towel to cool… but they are best eaten hot right from the oven.
Ingredients:
1 cup (250mL) 35% cream
2 1/3 cups (575 mL) all-purpose flour
3 Tbsp (45 ml) granulated sugar
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) table salt
2/3 cup (150 mL) chilled unsalted butter, cut into 1/2-inch cubes
1 Tbsp plus 1 tsp (20 mL) honey
2 tsp (10 mL) 35% cream for brushing
1 Tbsp (15 mL) turbinado sugar
Method:
Pre heat the oven to 400°F (200ºC)
Line a baking sheet with parchment.
Whip the cream on medium-high speed until soft peaks form; keep chilled while you mix the other ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and work with your fingers until it resembles coarse meal.
Make a well in the centre of the mixture and add the honey and 1/3 of the whipped cream. Use a spatula to fold the ingredients together until incorporated. Then continue with the remaining cream.
Lightly work the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter and gently knead it a few more times. Shape it by hand into a 9 x ¾” thick disk. Place on the baking sheet and cover with plastic wrap; refrigerate for 10 minutes.
Cut the dough into 8 even wedges, and pull them 2” apart on the baking sheet. Brush with the remaining 2 tsp cream and sprinkle with the turbinado sugar.
Bake until lightly browned on top, 15 to 20 minutes.
Wrap the baked scones in a tea towel to cool… but they are best eaten hot right from the oven.
Category
🛠️
Lifestyle