If you master this one recipe then you are set for desserts and brunches. These buttery scones are flakey and delicious and they are also endlessly customizable you can do almost anything with them. They are great to serve with strawberry jam or cream for dessert. Measure all-purpose flour and add to a bowl, to that add baking powder and as with all beings, you will need some salt which makes all the flavors come together, at this point you can add some sugar if you like.
These scones can either be sweet or savory. For savory, you will add sugar then whisk the dry ingredients together. Take cold butter from the fridge and grate it to the dry ingredients, if you do not have a grater then you will add the butter to the dry ingredients and use a fork or with your hands combine with the flour.
Mix the butter with the flour so that all the little pieces of butter are separated from each other and are nicely coated in the flour mixture. If you want to make cheese sconed, you can grate some grated cheddar at this point. Add milk into the butter mixture and stir bringing the dough into formation slowly.
Dump the mixture into the counter and knead it into a ball, it should take too much effort to get to a cohesive lump. Roll it not too thinly but into a nice circle the cut it into either wedge or into circles depending on how you want your scones to look like. Transfer it to a parchment-lined baking sheet and paint the top of the scones with a little bit of milk just to give them a golden top once they are baked.
Bake in a 400 degrees Fahrenheit oven for about 15 to 20 minutes. They should be beautiful and brown ion the bottom and smell absolutely incredible. These are the flakiest buttery scone you will ever make and you can serve them for brunch with scrambled eggs or serve them with tea. They are versatile as they are delicious.
- 2 cups all-purpose flour (300 g)
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup butter, frozen
- ¾ to 1 cup cream or milk
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Grate in the frozen butter and toss to coat with the flour mixture.
- Add the cream or milk all at once and stir until just combined.
- Transfer the dough (it will still look rough!) to a lightly floured surface and knead into a circle about 1 to 1½ inches thick.
- Cut into 6 or 8 triangles. Transfer the scones to the baking sheet.
- Brush each one with a little milk or cream and sprinkle with turbinado sugar.
- Bake for 17 to 25 min or until scones are golden on top and puffy.