Ingredients
Ingredients
- 2 Cups All Purpose Flour
- 2 Tbsp White Sugar
- 4 Tsp Baking Powder
- ½ Tsp Fine Salt
- ⅓ Cups Butter
Salted or unsalted will work - 1 Egg
- 1 Egg Yolks
Reserve the white - ½ Cups Half and Half Cream
Or use whipping cream or leftover cream that has soured
Method
In a large bowl
- 2 Cups All Purpose Flour
- 2 Tbsp White Sugar
- 4 Tsp Baking Powder
- ½ Tsp Fine Salt
- ⅓ Cups Butter
Salted or unsalted will work - ½ Cups Half and Half Cream
Or use whipping cream or leftover cream that has soured
Mix together the flour, sugar, baking powder and salt. Cut in butter (cold works best) until small crumbs are formed. If the butter is cold and hard you can even grate it into the bowl instead. If kitchen is warm, and the butter is soft, you can even chill the bowl for 15 minutes at this point for a more tender scone.
In a small bowl
- 1 Egg
- 1 Egg Yolks
Reserve the white - ½ Cups Half and Half Cream
Or use whipping cream or leftover cream that has soured
In a small bowl, mix the egg, egg yolk and cream. Add to the dry ingredients and stir with a fork to make a soft, shaggy dough. You may find that you need to add a bit more cream. Press into a ball on a floured surface and use a rolling pink to roll out into a rectangle. Fold over the rectangle and gently roll out again to about 3/4" thick. This will create lamination so that the scones will easily split into 2 pieces. Use a cookie cutter to cut out rounds. Brush with the remaining egg white and sprinkle with coarse or granulated sugar. Bake in a 375 F oven for about 12-15 minutes until tops are golden.
A nice alternative is to add about 1/2 cup of currants or sultana raisins to the dough. Spread with clotted cream, cream cheese, and/or jam and eat immediately.