Scones are a slightly sweet biscuit-like cake, and, with just a few ingredients, are easy to make. Be sure to use high-quality butter and cream for the best results.
Scones are a traditional Christmas breakfast in our house. I love to hear “ mmmmmmm” and watch eyes gently close around the table as everyone takes their first bite of these light, sweet, buttery biscuits! It’s magical – every time!
- 2 cups flour
- 2 teaspoons baking powder
- 2 Tablespoons sugar, divided
- 1/2 teaspoon salt
- 6 Tablespoons cold unsalted butter, cut into 10 pieces
- 2 large eggs, beaten
- 1/2 cup plus 1 Tablespoon heavy cream
- Preheat oven to 425 degrees.
- In a medium size mixing bowl, combine flour, baking powder, 1 Tablespoon sugar, and the salt. Add butter to the flour and mix either with a pastry blender, a fork, or your fingertips until the mixture resembles coarse crumbs.
- Make a well in the center and combine eggs and 1/2 cup of heavy cream. Mix with a wooden spoon or your hands until the dough just barely begins to come together. Knead the dough gently by hand in the bowl for 15 to 20 seconds. Do not overwork the dough.
- Turn the dough out onto a lightly floured surface and divide the dough in half. Form each half into a ball and flatten into a disk that measures about 5″ in diameter and 3/4″ thick. Cut each half with a sharp knife into 8 wedges. Place wedges about 1″ apart on a lightly buttered baking sheet or a baking sheet lined with parchment paper. Brush tops with remaining cream and sprinkle with remaining sugar. Bake for 12 to 15 minutes or until light golden brown.
Preheat oven to 425 degrees.
In a medium size mixing bowl, combine flour, baking powder, 1 Tablespoon sugar, and the salt.
Add butter to the flour and mix with either a pastry blender, a fork, or your fingertips until the mixture resembles coarse crumbs.
Make a well in the center and combine eggs and 1/2 cup of heavy cream.
Mix with a wooden spoon or your hands until the dough just barely begins to come together.
Knead the dough gently by hand in the bowl for 15 to 20 seconds. Do not overwork the dough. Turn the dough out onto a lightly floured surface and form two halves. Form each half into a ball and flatten into a disk that measures about 5″ in diameter and 3/4″ thick.
Cut each half with a sharp knife into 8 wedges.
Place wedges about 1″ apart on a lightly buttered baking sheet or a baking sheet lined with parchment paper.
Brush tops with remaining cream.
Sprinkle with remaining sugar. Bake for 12 to 15 minutes or until light golden brown.
Scones pair well with any fruit jelly or preserves and butter.
