* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
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.
248g / 2 cups all-purpose flour
36g / 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.
From MakeBetterFood.com. . (makebetterfood.com/recipes/cream-scones/). Adapted from Cook's Illustrated. (March 1994.)
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.
In a large bowl, combine flour, baking powder, sugar, and salt.
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.
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.
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