Basic Scone

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 cup Blueberries or other mix, fresh or frozen
  • 1/2 cup Granulated sugar
  • 3/4 tsp Kosher salt
  • 1 Turbinado sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 11/16 cup Heavy cream

Found on bakerbettie.com

Description

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 TBSP baking powder
• 3/4 tsp kosher salt
• 1/2 cup very cold unsalted butter, cut into very small cubes
• 1 large egg, cold
• 1/2 cup heavy cream, cold
• 1 cup fresh or frozen blueberries or other mix-in (optional)
• a few tablespoons of additional heavy cream for brushing the tops
• turbinado sugar for sprinkling the tops

Directions

• Preheat the oven to 400 degrees F.
• In a large bowl whisk together the flour, sugar, baking powder, salt, and any other herbs or spices you may choose to add until well combined.
• Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your berries or other mixins if using throughout the mixture at this point.
• Lightly whisk together the heavy cream, the egg, and any zests or extracts you may decide to use. Stir just until combined. Do not overmix.
• Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
• Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar.
• Bake at 400 degrees F for 18-20 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.
• Store leftovers completely cooled in an airtight container for up to 2 days.