**maybe a slight exaggeration! But these scones are moist, flaky and definitely melt in your mouth! They’re a perfect treat for a Sunday brunch. They are easy to make ahead for the holiday season because you can freeze them, then take them from the freezer to the oven for a delicious treat.
These scones are not super-sweet, but you can always add a sugar glaze if you want – they don’t really need it!
You can add in 1 cup of any of the following:
- Cinnamon Chips
- Mini Chocolate Chips
- Raisin/Walnut mix
- Craisins
- Pecans
- Currants
Secrets to the Perfect Scones
There are three secrets to perfect scones:
- Use very cold butter and cream
- Don’t overwork
- Don’t overcook – watch carefully for the golden brown color to just develop. Then take them out and transfer to a wire rack immediately.
The World’s Best Scone
Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut the butter into small squares and put in the freezer for 5 minutes. When cold again, either use your fingers or a pastry cutter and cut into the flour mixture. I use my fingers and quickly smoosh the butter between my fingers in the flour. I don’t like using a pastry cutter, but the finger method requires you to really work quickly. You don’t want to warm the butter up too much. Mix the butter into the flour mixture until it resembles course crumbs. Fold in your add-in (cinnamon chips, raisins, nuts, etc).
Make a well in the center. Pour 2 cups of cream in the well. Using your hands, fold over the flour mixture into the cream gently combining the dough until is just comes together. If it is too dry, add 1T of cream.
Turn the dough out onto a very lightly floured surface. Gently press and pat the dough into an approximately 12 x 6 rectangle, about 3/4″ thick. Do not use a rolling pin! We want to gather the dough together, not press out all the air and make the butter complete mush inside.
You can either cut the dough into rectangles, triangles, or rounds. Place the scones on the the parchment lined cookie sheet. Cover with plastic wrap and freeze until the dough is very firm – at least 2 hours. After the scones are frozen, you can put into a resealable bag and store for up to 3 months. When you’re ready to bake, just take them out and continue with the rest of the directions.
When Ready to Bake
Preheat oven to 375. In a small bowl, lightly beat the egg yolk with the remaining 1/4 c cream. Brush the tops of the scones with the egg/cream wash and if desired sprinkle with sanding sugar. Bake for 25-30 minutes or until tops are golden brown.
Cool & Enjoy!
Transfer to a wire rack to cool. Serve warm (the best!) or at room temperature. Hope you enjoy and share on Pinterest!
Have a great day!
Janet
The World’s Best Scones
Ingredients
- 4 C All-purpose flour
- 1/8 C Granulated Sugar
- 2 T Baking Powder
- 1 t Salt
- 1 t Baking Soda
- 1 C Butter, unsalted 2 sticks
- 2 1/4 C Heavy Cream
- 1 Egg Yolk
- Sanding Sugar for Sprinkling
Instructions
- Line a cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the butter into small squares and put in the freezer for 5 minutes. When cold again, either use your fingers or a pastry cutter and cut into the flour mixture. I use my fingers and quickly smoosh the butter between my fingers in the flour. I don't like using a pastry cutter, but the finger method requires you to really work quickly. You don't want to warm the butter up too much. Mix the butter into the flour mixture until it resembles course crumbs. Fold in your add-in (cinnamon chips, raisins, nuts, etc).
- Make a well in the center. Pour 2 cups of cream into the well. Using your hands, fold over the flour mixture into the cream gently combining the dough until is just comes together. If it is too dry, add 1T of cream. Be very careful not to overwork the mixing process.
- Turn the dough out onto a very lightly floured surface. Gently press and pat the dough into an approximately 12" x 6" rectangle, about ¾" thick. Do not use a rolling pin! We want to gather the dough together, not press out all the air and make the butter complete mush inside.
- You can either cut the dough into rectangles, triangles, or rounds. Place the scones on the parchment lined cookie sheet. Cover with plastic wrap and freeze until the dough is very firm – at least 2 hours. After the scones are frozen, you can put them into a resealable bag and store for up to 3 months. When you're ready to bake, just take them out and continue with the rest of the directions.
- Preheat oven to 375°. In a small bowl, lightly beat the egg yolk with the remaining 1/4 c cream. Brush the tops of the scones with the egg/cream wash and if desired sprinkle with sanding sugar. Bake for 25-30 minutes or until tops are golden brown.
- Transfer to a wire rack to cool. Serve warm (the best!) or at room temperature.
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