These are one of the easiest baked goods to throw together. Butter still frozen? No problem. No time? Fine. No mixer/rolling pin? Whatever. And since the resulting scones are so flaky, crunchy-yet-fluffy and delicious, you might start making these all the time.
These are a blank canvas (albeit a delicious one!) you can serve simply with jam and butter (or clotted cream if you can find it). Or customize them with any of these:
- the zest of 1 – 2 lemons or oranges
- 1/4 tsp cinnamon or freshly grated nutmeg
- 1/2 cup raisins, dried cranberries or chopped apricots
- 1/2 cup diced strong cheddar
- use half whole wheat flour
This is another video from our great Chatelaine series called Baking School.
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter
- 1 cup 35% cream
- Preheat the oven to 425F. Line a baking sheet with parchment.
- Stir flour with sugar, baking powder and salt in a large bowl. Grate in the butter, then stir it until coated in the flour. Gradually stir in cream, just until dough comes together. If dough is crumbly, add more cream, 1 tsp at a time, until it comes together. Knead the dough 3 to 6 times, then pat dough into a 1-in.-thick circle. Cut into 8 wedges and arrange 1 in. apart on prepared sheet.
- Brush the tops with a little extra cream and sprinkle with sugar if you like.
- Bake until tops are golden, 15 to 17 min. Transfer to a rack to cool completely.