When done right, scones have a crazy-high return on investment. With a few basic ingredients, and a few not-so-complicated steps (we’re basically making biscuits here, people), you have a deliciously flakey – sweet or savoury – pastry. We already have one scoopable-scone recipe, this one is a more traditional dough and processes. Different shapes – both delicious. Can’t choose? Make both!
330g all purpose flour (2 cups + 1/2 cup)
60g sugar (1/4 cup)
11g baking powder (1 tablespoon + 1/4 teaspoon)
1.3g fine salt (1/4 teaspoon)
114g butter, cold and cut into half inch chunks (1/2 cup)
135g butter milk (1/2 cup)
130g heavy cream (1/2 cup)
inclusions, optional (1/4 – 1/2 cup)
1. Scale out your ingredients. Preheat oven to 400°F.
2. In a large stainless steel bowl, sift in flour, sugar, baking powder and salt.
3. Rub the cold butter into the flour mixture between your finger tips until pea-sized bits are achieved. Add inclusions, if using.
4. Pour in buttermilk and heavy cream and work dough until it comes together.
5. Roll into a 8″ round and cut into 8 equal triangular pieces.
6. Let dough rest for 20 minutes.
7. Brush scones with melted butter and sprinkle with sugar or salt (depending on whether the scone will be sweet or savoury).
5. Bake for 20- 25 minutes.
– Examples of inclusions could be dried fruit for sweet scones, or cheese for savoury scones.
– If you do not have buttermilk or heavy cream, you can substitute milk for both.
– If you have having it savoury, reduce the amount of sugar by half.