Sweet Cream Scones
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Cook time: 
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Serves: 16 scones
 
Ingredients
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 Tablespoons sugar, divided
  • ½ teaspoon salt
  • 6 Tablespoons cold unsalted butter, cut into 10 pieces
  • 2 large eggs, beaten
  • ½ cup plus 1 Tablespoon heavy cream
Instructions
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Make a well in the center and combine eggs and ½ 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.
  4. 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 ¾" 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.
Recipe by Baking and Eggs at https://bakingandeggs.com/2015/07/30/sweet-cream-scones/