Ingredients (~12 scones)
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1 1/2 tsp fine salt
- 3 tbsp granulated sugar
- 1 3/4 cups heavy cream, plus 1 1/2 tbsp for the egg wash
- 1 large egg yolk
Dough Making and Shaping
Set your oven thermostat to 375°F and put some parchment paper onto a sheet pan for baking.
Start off by combining flour, baking powder, salt, and sugar in a large bowl using a whisk.
After mixing the ingredients, add in the 1 3/4 cups of cream and using your hands or a spatula, combine all into a shaggy mass of dough.
The dough should then be placed directly onto the prepared sheet pan.
The dough can then be gently massaged and formed back into a round ball shape.
A few pockets of flour are fine; however, there should be no loose pieces of crumbles in the mixture when finished.
Excessive working of the dough may give tough scones.
Using your hands flatten the dough into a large disc of approximately 8″ in diameter and 1″ thick.
Use a bench scraper or large knife to cut the dough into twelve equal size triangles or wedges.
Baking and Cooling the Scones
Arrange each of the scone wedges on the pan at least 2-3 inches apart from one another.
In a small bowl mix together the egg yolk and the remaining 1 1/2 tablespoons of cream and brush onto the tops of each wedge.
Bake in preheated oven for approximately 13-16 minutes, or until golden brown in color, and have risen high.
Once removed from oven allow to cool for 5 minutes and then using tongs, place onto a cooling rack.
Scones are best when eaten warm.
Classic Cream Scones
Ingredients
Ingredients (~12 scones)
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1 1/2 tsp fine salt
- 3 tbsp granulated sugar
- 1 3/4 cups heavy cream plus 1 1/2 tbsp for the egg wash
- 1 large egg yolk
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper.
- Whisk flour, baking powder, salt, and sugar in large bowl.
- Mix in 1 3/4 cups heavy cream until shaggy dough forms.
- Turn dough onto baking sheet and gently knead into cohesive ball.
- Pat dough into 8-inch diameter, 1-inch thick disc.
- Cut disc into 12 equal wedges and space them 2-3 inches apart on baking sheet.
- Mix egg yolk with 1 1/2 tablespoons heavy cream and brush on scones.
- Bake 13-16 minutes until golden brown.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
