Scones

By KeyIngredient

Ingredients

• 2 cups flour
• 2 T sugar
• 1 T baking powder
• 1/2 tsp kosher salt
• 6 T cold unsalted butter, cut into small pieces
• 1 large egg
• 1/2 cup plus 1 T heavy cream

Preparation

Step 1

1. Heat oven to 425. Line a baking sheet with parchment.

2. Ina large bowl, whisk together the flour,sugar, baking powder and salt. Add the butter and, using a pastry blender, cut it in until the mixture forms small crumbs. Make a well in the center of the mixture.

3.In a bowl, whisk together the egg and 1/2 cup of heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together.

4. On a lightly floured surface, shape the dough into an 8-in round (about 1 inch thick), cut into wedges and place on the prepared baking sheet. brush the tops with the remaining 1 T cream and bake until golden brown, 12 to 14 min.

Cranberry-Oat Scones: Prepare basic scones with following changes:

Cut in butter, then fold in:
1 cup old fashioned oats
1/2 cup dried cranberries
1/4 cup crystallized ginger (finely chopped.

On lightly floured surface shape dough into 8x4 rectangle. Cut into eight 2 in rectangles. Continue with step 4.


Cheddar-jalapeno scones: Prepare basic scones with following changes:

Cut in butter, then fold in:
4 oz sharp orange Cheddar (coarsely grated; 1 cup)
2 jalapenos (seeded and finely chopped)
2 scallions (finely chopped)

Follow step 4 but shape into 8 in round and using a 2 1/2 inch round cookie cutter, cut dough into circles.


MAKE AHEAD:
Baked scones can be stored at room temperature for 3 to 4 days.
Warm in a 350F oven before serving