(Courtesy: Arty Garland)
1 ¾ cups flour
3 tbsp sugar
2 ½ tsp baking powder
½ tsp salt
⅓ cup cold butter
4 – 6 tbsp half-and-half
1 beaten egg for brushing (optional)
Coarse sugar (optional)
Preheat the oven to 400℉.
Whisk together flour, sugar, baking powder and salt. Cut in butter with fork or pastry blender until it resembles fine crumbs. Stir in egg and just enough half-and-half to allow dough to hold together.
Turn dough onto lightly floured surface or pastry mat and knead lightly 10 times. Place dough on an ungreased baking sheet and pat or roll into 2 circles, each ½“ thick.
Use a sharp knife to cut each circle into 8 triangles and separate triangles slightly. If desired, brush tops with beaten egg and sprinkle with coarse sugar.
Bake until golden brown, 10 – 12 minutes. Remove immediately from the baking pan to a cooling rack.
Serve warm or at room temperature.
Yield: 16 scones, 110 calories per scone
- Add 1½ cups shredded cheddar cheese, 4 slices cooked, crumbled bacon and ½ cup minced jalapeno pepper (2-3 peppers) to dough before kneading.
- Mix heaping ¼ cup peanut butter and 1 cup chocolate chips into the dough before kneading.
- Gently fold in 1 cup of raspberries into the dough while kneading. Top with Nutella after removing from the oven.
- Cut half-and-half to 3 tbsp and mix 5 tbsp (2.5 oz) softened cream. Gently fold in 1½ cups blueberries while kneading.
- Glaze: Mix ¼ cup confectioners sugar and 1½ tbsp half-and-half. Drizzle over scones while still warm
Hack: Scones can be stored at room temperature for 3 days or wrapped and frozen for up to 3 months.