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
Make and Shape the Dough
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Pour in the 1 3/4 cups of heavy cream and mix with a spatula or your hands until a shaggy dough forms.
Turn the dough out onto the prepared baking sheet. Gently knead and compact the dough a few times until it forms a cohesive ball.
It’s okay if there are a few pockets of flour, but there shouldn’t be any loose, crumbly bits. Do not overwork the dough, or the scones will be tough.
Flatten the dough into a disc that’s about 8 inches in diameter and 1 inch thick. Use a bench scraper or a large knife to cut the disc into 12 equal wedges.
Bake and Cool the Scones
Arrange the wedges on the baking sheet, leaving about 2-3 inches of space between each one.
In a small bowl, beat together the egg yolk and the remaining 1 1/2 tablespoons of heavy cream. Brush this egg wash onto the tops of each scone.
Bake for ~13-16 minutes, or until the tops are golden brown and the scones have risen.
Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. They are best served 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.
