Tender Cream Scones/Biscuits Recipe
Makes approx 8 scones
2 cups cake flour,
spooned into measuring cup and
3/4 teaspoon salt
tablespoon baking powder
5 tablespoons cold
unsalted butter, cut into 1/2-inch
1 large egg
2/3 -3/4 cup
heavy cream (do not substitute milk or
large egg, beaten
demerara sugar (also called raw sugar or
the oven to 425°F. Line a baking sheet
with parchment paper.
cake flour, salt, baking powder and
sugar in the bowl of food processor
fitted with metal blade. Pulse several
times to combine.
Add the cold
butter and pulse quickly until mixture
resembles course meal with pea-size
clumps of butter within.
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.
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.