If you’re like me you may have eaten some really bad scones, in your lifetime – dry, hard, crumbly and bland. Enough so, that you are prejudiced against all sconedom, forever. I’m here to help you reconsider. I’ve done it and it’s good. The scones “on the other side of the fence” are AMAZING! Cross over with me! You’ll be so glad you did!
These scones are lightly sweet, with a slightly crunchy exterior and a wonderfully moist and tender interior. You’ll get ALL the brownie points from your family when you make these at home. They’re pretty easy, for something so tasty, and if you add a delicious topping like my Blackberry Cream Cheese Spread, your scone bliss will know no bounds.
- 2 cups King Arthur All Purpose Unbleached Flour
- 1 Tablespoon Baking Powder
- ¼ cup sugar
- 5 Tablespoons butter, very cold, cut into cubes
- 1 cup heavy cream
- 1 teaspoon King Arthur Pure Vanilla
- Cut the butter into small cubes and return to fridge to keep it cold until you need it. Cut it into thirds lengthwise. Turn it once and cut it in thirds lengthwise, again. Then cut small cubes from the ends.
- Put all the dry ingredients in a medium mixing bowl and combine.
- Use a fork or pastry blender to cut in the butter, until the mixture looks like coarse meal. It will have a few larger lumps of butter and that's okay. Those will build flakiness into your scone, while the smaller, more combined butter particles will give it tenderness.
- Stir in the heavy cream and vanilla. You're only going to want to mix this enough to moisten most of the dry ingredients and let the dough pull together in larger, shaggy dough "balls" - maybe 30 seconds. There will likely still be some dry crumbly ingredients in your bowl, but the liquid will be completely absorbed. That's just the way you want it.
- Empty the contents of the bowl, (shaggy dough balls and dry crumbs) onto the counter and knead it very gently, just until it all comes together. There may still be some cracks in your ball of dough and it make look a little shaggy, but if all the dry crumbs have been incorporated, stop kneading. Overworking the dough will make your scones tough.
- Gently pat your ball of dough into a flattened circle, about ¾ of an inch thick. I'm guessing mine was about 9 inches in diameter. You may notice small cracks around the edges of your dough circle. That's okay.
- Cut the dough into 8 equal wedges, just like you were slicing a pie.
- Place the wedges on an ungreased cookie sheet, leaving a little space between each one, so that the outer crust can crisp up slightly. (If you prefer ultra-soft outsides on your scones, you can place the wedges back into a circle and allow the edges of each wedge to touch each other.)
- Bake at 425 degrees for 12 to 15 minutes. The tops will be lightly browned when they are done.
- Allow to cool, slightly, on a wire cooling rack. Can be served warm or cool, plain or slathered with your favorite jam or topping. We devoured these with delicious Blackberry Cream Cheese Spread.
- And now, as I sit writing to you about them, I feel the need to have one, immediately! Is it acceptable to eat scones for lunch? hmmm....