Best Ever Scones
BEST EVER SCONE RECIPE
One of my closest friends, Moriah, threw an intimate brunch a few weeks ago in celebration of our newest addition! She made the most delicious homemade scones and everyone was raving (along with every other detail of the day).
I made them myself this weekend and was reminded of how absolutely wonderful they are (and surprisingly quick).
I asked her if I could share the recipe, and lucky for us, she obliged! She's one of the best homemakers I know, and looks after her family in the most admirable, dedicated ways.
Now, onto the scones.
Note: this recipe can be made ahead of time, securely wrapped and frozen for a quick morning treat!
Ingredients
2 Cups All Purpose Flour
1/3 Cup Sugar
1 TBS Baking Powder
1/2 TSP Salt
1/2 Cup Cold Salted Butter (Cut into 1/2" cubes)
1 1/4 Cup Whipping Cream
Wax Paper
Optional: Turbinado Cane Sugar
Directions
Preheat Oven to 450°F
Stir together flour, sugar, baking powder and salt.
Cut butter and add to flour mixture using a pastry blender until crumbly.
Add 1 cup whipping cream, stirring as you add to ensure dry ingredients are evenly coated and moistened *you'll use the remaining cream to brush on top
Turn dough onto wax paper; Gently press into a 7" round. Cut round into 8 wedges. (For 16 small wedges, divide dough into 2 and gently press into a 4" round. Cut both rounds into 8 wedges.)
Place wedges 2" apart on a slightly greased baking sheet or parchment paper. Brush tops with remaining cream until lightly moistened. Optional: Sprinkle cane sugar on top for a slightly sweeter scone with a bit of crunch.
Bake at 450°F for 12-15 minutes or until edges are golden bronze.
additional note from Moriah —
For the best experience, cool for 10 minutes and serve with a lashing of English clotted cream and a spoonful of your favorite strawberry jam. If you're in Nashville, find clotted cream at Whole Foods in the refrigerated section of the International Foods aisle.
