Makes 6 scones
Because you don’t have to mess with cutting in butter to the size of peas- if you take into account the amount of time it takes to make these scones, while also considering the deliciousness of said scones, noting the myriad of variations you could make using pantry dibs and dabs, this might be the best recipe of all time. Impress your overnight guests by whipping these puppies up first thing in the morning. They also work on their own as a topping to a cobbler or such thing.
- 2 cups all purpose flour
- 4 TBS sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp salt
- 1 1/4 cups heavy cream – a little extra for glazing
- 1 tsp vanilla (or other extract)
Optional Additions: 1 cup dried fruit, or chopped fresh fruit, or nuts, or freeze-dried fruit, or chocolate chips…zest from 1 lemon, or lime, or orange…
Preheat oven to 425 degrees. Stir flour, sugar, baking powder, and salt together with a whisk in a medium bowl. Switch to a rubber spatula and mix in any fruit or nuts or zest. Combine heavy cream and extract together and fold into dry ingredients until everything is moistened, but do not over mix.
Turn onto a lightly floured surface, pat into a 6″ circle, and cut into 6 wedges and place on a cookie sheet. Or, scoop with a cookie scoop onto a cookie sheet, flattening slightly to make round scones.
Brush with a little extra heavy cream and sprinkle with sugar or cinnamon sugar.
Bake at 425 degrees for 10-12 minutes, until starting to brown on the edges. Bada bing.