- 8
- 15 mins
- 33 mins
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 cup whipping cream, divided
- Wax paper
Preparation
Step 1
Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened.
Bake at 450 degrees for 13 to 15 minutes or until golden.
Options:
Cranberry-Pistachio Scones:
Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
Ham-and-Swiss Scones:
Omit sugar, stir in 3/4 cup (3 oz) shredded swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp spicy brown mustard, and 1 Tbsp minced sweet onion.
Bacon, Cheddar, and Chive Scones:
Omit sugar. Stir in 3/4 cup (3-oz) shredded sharp cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp chopped fresh chives, and 1/2 tsp freshly ground pepper with the cream.
Bite-Size Scones:
Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.