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Scone Recipe
Ingredients
  • 2 C. all-purpose flour or 1 cup AP flour and 1 C. pastry flour
  • 1/2 t. salt
  • 1 T. baking powder
  • 2 t. sugar
  • 4 T. cold butter
  • 1 C. grated cheddar use a good quality one here
  • 1/3 C. snipped fresh chives
  • 3/4 C. cream add a bit more if your dough comes out too dry to form into a disk
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with a piece of parchment (or butter the pan).
  3. Whisk dry ingredients (flour, salt, baking powder, sugar) together. Add cold butter (I froze mine) and mix until the flour/butter mixture is crumbly. You want the butter to be incorporated with the flour but you want some butter pieces remaining in your mixture. (I did this is my food processor.) Add grated cheese and chopped fresh chives. Mix.
  4. Add 3/4 C. heavy or whipping cream to the flour/butter mixture. Mix until you have a shaggy dough. Turn your dough out onto a well-floured surface and form into a 7 inch by 3/4 inch disk. Cut the disk into 8 wedges.
  5. Transfer the dough wedges to your parchment-lined baking sheet. Spread the wedges apart a bit so that they don't stick together when baked.
  6. Brush the tops of the wedges with cream to help the scones brown.
  7. Bake the scones in your preheated oven for 22-24 minutes until they are golden brown colored.
  8. Remove the baking pan from the oven and let the scones cool on your counter (still on the pan).
  9. Serve warm or at room temperature. Serve with butter, clotted cream and/or jam.