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Scones (Mark Bittman)

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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.

Details

Servings 8
Adapted from nytimes.com

Preparation

Step 1




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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