Scone Recipe

This scone recipe was given to me by one of my Pilates students in LA many moons ago. This recipe is quartered, so feel free to double, triple or even quadruple the recipe. It makes 4 big scones. The batter may seem a bit wet before baking, no stress, this will produce a very light and moist crumb. The photo shows a chocolate chip version, feel free to make whatever you like: chocolate, orange & cranberry, maple pecan, or omit the sugar and add savory components, whatever you desire!

Ingredients

1 cup of all purpose (preferably unbleached) flour

1 tbsp of sugar

1.5 tsp baking powder

pinch of salt

6 tbsp of cold unsalted butter, cubed

1 egg

1/4 -1/3 cup heavy cream

1/3 cup chocolate chips

sugar for topping

Pre-heat your oven to 375F and line a baking sheet with parchment paper.

In a large bowl mix sugar, flour, salt, baking powder, and butter. In a separate bowl whisk 1/4 cup of the heavy cream and egg - put aside. Mash the butter into the flour mixture with your hands (you could use a pastry blender) until the butter is the size of peas. Then drizzle in the cream/egg mixture and use a spoon or fork to combine dry and wet mixture until it starts to form a rough dough (if it seems a bit dry, add a tablespoon or two more of cream). Add in any flavorings, nuts or chocolate now. Don’t over mix, and using your clean hands form 4 rounded scones and space apart evenly and top with sugar. Bake scones for 18 minutes or until golden brown on just edges and cooked through. Let cool on tray five minutes before devouring.