scones

Light and Tender Cream Scones

These light, tender and buttery scones are delicious on their own or slathered with jam.

Servings: 8 scones

Ingredients

For Dough

  • 2 cups cake flour, spooned into measuring cup and leveled-off (see note on substitution)
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1 large egg
  • 2/3 -3/4 cup heavy cream (do not substitute milk or light cream)

For Topping

  • 1 large egg, beaten
  • 1 tablespoon demerara sugar (also called raw sugar or turbinado)

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Combine the cake flour, salt, baking powder and sugar in the bowl of food processor fitted with metal blade. Pulse several times to combine.
  3. Add the cold butter and pulse quickly until mixture resembles coarse meal with pea-size clumps of butter within.
  4. Add egg and 2/3 cup of heavy cream and pulse just until mixture comes together in clumps. The dough should be a bit sticky. If it seems dry, add remaining 2 tablespoons heavy cream and pulse quickly again until just combined.
  5. Dust a work surface lightly with flour, then dump scone dough onto surface. Knead very gently a few times until dough comes together into a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press dough into a flat circle about 3/4-inch high, then use a sharp knife to cut into 8 triangles. Transfer wedges to prepared baking sheet. Brush lightly with beaten egg and sprinkle with demerara sugar. Bake for 10-12 minutes, until tops are lightly golden and firm to the touch. Serve warm with butter or softly whipped cream and jam.
  6. Note: If you don't have cake flour, you can make your own: simply whisk together 1-3/4 cups all-purpose flour and 1/4 cup cornstarch.
  7. Note: While they can be frozen (see instructions below), scones are best served fresh out of the oven or on the same day, reheated in a toaster oven.
  8. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Scoop the dough into mounds on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.