Cream Scones

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• Cream Scones

• Adjust oven rack to middle position and preheat oven to 425°F. Place a sheet of parchment paper on top of an ungreased baking sheet.
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon table salt
• In a large bowl, combine flour, baking powder, sugar, and salt.
• 5 tablespoons butter, chilled
• Add butter to bowl with dry ingredients. Using a pastry blender or two knives, cut the butter into small pieces and incorporate it into the flour until the butter is about the size of pebbles, about 3 minutes.
• 1 cup heavy cream
• Add heavy cream to bowl and mix with a spatula or dough whisk until a rough dough forms.
• Turn the dough out onto a clean work surface and knead by hand until all of the flour has been completely incorporated and the dough looks less scrappy, about 2 minutes.
• Shape the dough into a 9-inch wide disc. Using a bench scrapper or a knife, cut the disc into eight equal pieces.
• Place cut out scones on top of parchment paper on a baking sheet. Leave at least 1/2-inch of space between scones so that they bake evenly.
• Bake scones at 425°F until tops of the scones are light brown, about 12 to 15 minutes. Remove from oven and let cool on a wire rack for at least 10 minutes.
• Serve warm or at room temperature. Store leftover scones in an airtight container or bag.

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon table salt
• 5 tablespoons butter, chilled
• 1 cup heavy cream

1. Adjust oven rack to middle position and preheat oven to 425°F. Place a sheet of parchment paper on top of an ungreased baking sheet.
2. In a large bowl, combine flour, baking powder, sugar, and salt.
3. Add butter to bowl with dry ingredients. Using a pastry blender or two knives, cut the butter into small pieces and incorporate it into the flour until the butter is about the size of pebbles, about 3 minutes.
4. Add heavy cream to bowl and mix with a spatula or dough whisk until a rough dough forms.
5. Turn the dough out onto a clean work surface and knead by hand until all of the flour has been completely incorporated and the dough looks less scrappy, about 2 minutes.
6. Shape the dough into a 9-inch wide disc. Using a bench scrapper or a knife, cut the disc into eight equal pieces.
7. Place cut out scones on top of parchment paper on a baking sheet. Leave at least 1/2-inch of space between scones so that they bake evenly.
8. Bake scones at 425°F until tops of the scones are light brown, about 12 to 15 minutes. Remove from oven and let cool on a wire rack for at least 10 minutes.
9. Serve warm or at room temperature. Store leftover scones in an airtight container or bag.