The World's Best Scones
These scones are so moist and delicious - you won't need butter and you'll want a 2nd!
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.
Notes
**Adapted from Martha Stewart's "The Baking Handbook" currant scone recipe.