This is a recipe I got from my sister-in-law that is absolutely magical! The scones are fluffy, flavorful, and perfect by themselves or paired with jam, fresh fruit, or a fresh lemon curd. These scones turn out with perfect layers, soft and creamy.
2 Cups Flour
3 Teaspoons Baking Powder
2 Tablespoons Sugar
7 Tablespoons Cold Butter
2 Eggs
1/2 Cup Heavy Cream or Half and Half
2 Tablespoons Sugar
Preheat oven to 425°
Combine flour, baking powder, salt and sugar in medium bowl. Slice cold butter into tablespoons, then cut into flour mixture with a pastry cutter until combined evenly.
In separate bowl, whisk heavy cream and eggs together. Reserve roughly 1 tablespoon to brush top of scones with. Add remaining cream mixture to flour mixture until just blended.
(Yes, Everything is pink)
Turn onto a lightly floured surface and knead gently until dough is combined. To make larger scones, shape dough into one disk. For smaller “tea-time” size scones, cut dough in half and form two disks. The disks should be circular with the middle raised. Cut each disk into 8 wedges.
Line a baking sheet with parchment paper, then place scones 2 inches apart on the baking sheet. Brush top of scones with reserved cream/egg mixture and sprinkle with sugar. Bake for 8-10 minutes or until cake tester comes out clean.
Serve scones by themselves or with jam, whipped cream, fresh fruit, or a fresh lemon curd.
Liisa’s Tips!
- Use cold butter for scones never warmed or soft butter. Cold butter is the trick to making your scone edges rise tall and straight and gives the picture perfect layers.
- Store in an air-tight container for up to 3 days, after which they start to taste stale.
- This is a very easy “kid-friendly” recipe that your little ones can help you with!