These have proven immensely popular over the past decade. They've been shared many times with many friends. Most find this recipe quite reliably easy to reproduce so, I happily share
- 2 cups unbleached flour (345g)
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cup heavy cream
- 1 tsp vanilla
- milk for glazing (about 1/3 cup)
- raw sugar for topping (about 1/8 - 1/3 cup)
Preheat oven to 375F
Sift together dry ingredients. Add vanilla to cream. Stir cream into bowl with dry ingredients (in 2 or 3 additions) until just incorporated. This should be a loose, grainy dough. Press down with your hands a few times while still in the bowl then turn out onto a lightly floured surface. Flatten dough with the heel of your hands until about 1/3 - 3/4" thick. Fold in thirds then flip onto floured surface- repeat this folding a few times but DO NOT overwork, otherwise scones may be tough.
Using your hands, spin the dough mass while smoothing top and sides into a fairly even circle about 1/2" - 3/4" thick.
Lay out scones onto a lined (silpat, parchment, or foil) baking sheet. Brush milk over top of each scone with a pastry brush then sprinkle generously with raw sugar.
Place in 375F preheated oven and set a timer for 8 minutes...
After 8 minutes, rotate the pan 180 degrees and then bake another 8-12 minutes until nicely browned. Watch the tips of the scones as they will be most prone to over browning
Orange Ginger Scones - add zest of 1(large) or 2 (small) oranges to sugar before mixing with dry ingredients. Chop 1/3 cup crystalized ginger and add to dry ingredients (sticky stuff I toss individual freshly cut bits in the flour mix so they don't stick together)
Double Chocolate Scones - add 1/3 cup good cocoa powder to dry ingredients. Add 1/2 bag good chocolate chips to dry ingredients before adding cream
Cinnamon Scones - add 1-2 tbl ground cinnamon (fresh ground is best!) to dry ingredients along with 1/2 bag cinnamon chips.
In each case I still brush with milk and top with raw sugar.
Lemon Scones - Add zest of 1(large) or 2 (small) lemons to sugar before mixing dry ingredients. Top with glaze made from 3/4 cup confectioners sugar and juice of 1 lemon (more if needed) . - this same glaze made with orange juice makes a good toping for the orange ginger scones
PRO-TIP: If you are preparing a flavor variation that uses citrus zest, you will enhance that flavor by infusing the sugar. Zest your orange, lime, lemon or grapefruit over a bowl with your 1/2 cup sugar. Using a fork, stir the zest into the sugar and allow to set for at least 15 minutes before mixing into the rest of the dry ingredients.