Cream Scones

From Biscuits: a Savor the South®cookbook by Belinda Ellis. Copyright © 2013 by the University of North Carolina Press. Used by permission of the publisher.

Makes 6-8 scones

  • 3 cups all-purpose flour
  • 1⁄3 cup sugar, plus more for sprinkling on top
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1⁄2-inch chunks and chilled for 15 minutes
  • 3⁄4 cup heavy cream, plus more for brushing the tops
  • 1 large egg, lightly beaten
  • All-purpose flour for dusting

Optional add-ins

  • Finely chopped chocolate bar
  • Grated lemon zest and fresh blueberries
  • Grated orange zest and dried cranberries
  • Raisins and pecans
  • Scraped vanilla bean

Preheat the oven to 450°. Use a nonstick cake pan or baking sheet.

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the cold chunks of butter and toss them in the flour to coat. Using a pastry blender or your fingertips, break up the chunks until they’re about the size of peas. If you’re including additional ingredients, stir them in now.

Mix together the cream and egg in a small bowl. Make a well in the center of the flour mixture and pour in the cream and egg. Starting at the sides of the bowl, use a spatula or wooden spoon to toss the flour over the cream. Continue to work in the flour from the sides of the bowl, just until the dough comes together.

If the dough starts to pull away from the sides of the bowl and sticks to your fingers, you have the right amount of cream. The mixture will be slightly dry.

Dust a surface with all-purpose flour and turn the dough out onto the surface. Flour your hands, then cuddle the dough by pressing your hands around the outer edges. Pat and press the top of the dough with your floured hands. Fold the dough in half, pat it, and fold it again. Repeat this two or three times until the outside of the dough feels less sticky and becomes smooth.

Divide the dough in half. Use a rolling pin or pat each piece of dough to a round about 1 inch thick. Cut each round into 3–4 wedges. Place the wedges on the cake pan or baking sheet about 1⁄2 inch apart. Brush the tops with cream and sprinkle with sugar.

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Bake the scones in the center of the oven until they’re light golden brown, 12–14 minutes.

Promotional Recipe Note:

This Cream Sconesrecipe is approved for promotional usewith the provided credit line. Please contact Gina Mahalek at (919) 962-0581 or to request permission to use any additional recipes from Belinda Ellis’sBiscuits.