Scones are single-serving biscuit-like pastries that can be savory or sweet. They are often eaten for breakfast and enjoyed with coffee or tea. Scones originated in the early 1500s as a Scottish quick bread made with unleavened oats and baked on a griddle. Today they are most often made with flour and baked in an oven. The word scone may have come from the Dutch word schoonbrot meaning “beautiful bread,” or it could be named for the town of Scone, the ancient capital of Scotland, where monarchs were crowned at the Stone of Scone. Scones can be made plain or with countless add-ins such as fruit, nuts, cheese, chocolate, herbs, sour cream, onion, bacon, and more.
Recipe Servings: 8
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 Tbsp baking powder
- ¾ tsp kosher salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 large egg, cold
- ½ cup heavy cream, cold (plus a little extra to brush tops of scones)
- 1 cup fresh or frozen blueberries (optional)
- Turbinado sugar, as needed for topping (optional)
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
- Add the pieces of cold butter and cut it into the dough using a pastry cutter or a fork. Stir in the blueberries or other add-ins, if using.
- Whisk together the heavy cream and egg lightly in a small bowl and then add it to the dough, mixing just until combined. Do not overmix.
- Lay the dough on a lightly floured surface and lightly knead it with a floured hand about four times.
- Pat the dough out into a 1-inch thick circle with an 8- or 9-inch diameter. Cut the circle into eight triangle shaped pieces.
- Transfer the scones to the prepared baking sheet. Brush the scone lightly with heavy cream and sprinkle liberally with turbinado sugar, if using.
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