Biscuits and Scones Share Tender Secrets

By Marylee

Ingredients

• INGREDIENTS
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/4 pound (1 stick) cold unsalted butter, cubed
• 1 cup heavy cream
• 3 tablespoons melted butter

Details

Adapted from nytimes.com

Preparation

Step 1

PREPARATION

1.
Heat oven to 325 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
2.
Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed.
3.
Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
4.
Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
5.
Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
YIELD 8 to 12 biscuits or scones
NOTETo make scones, omit the salt and add 2 tablespoons sugar to the dry ingredients. With the cream, add one lightly beaten egg. Omit the melted butter; instead, brush tops with egg wash (2 eggs beaten with 1 tablespoon water). Sprinkle with 2 tablespoons brown sugar.
NOTETo make orange-currant scones, make changes above for scones. Additionally, mix freshly grated zest of 1 orange or tangerine with the dry ingredients. When mixing or kneading the dough, add 1 cup currants and knead just until incorporated.