Scones (Mark Bittman)

Scones (Mark Bittman)
Adapted from nytimes.com
Scones (Mark Bittman)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from nytimes.com

Ingredients

  • 2

    cups cake flour, more as needed

  • 1/2

    teaspoon salt

  • 2

    teaspoons baking powder

  • 3

    tablespoons sugar

  • 5

    tablespoons cold butter, cut into pieces

  • 1

    egg

  • 1/2 to 3/4

    cup heavy cream, more for brushing.

Directions

1. Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. 2. Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands. 3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar. 4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

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