Eggless Tender Flaky Scones |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 16 |
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This lovely textured scone is from a chef at Hastings House, Canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones I've ever come across. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 tablespoons sugar |
5 tablespoons unsalted butter, cold, cut in chunks |
1 cup whipping cream |
3/4 cup currants or 3/4 cup dried cranberries |
2 teaspoons whipping cream, for brushing the scones with |
Directions:
1. Preheat oven to 400 degrees F (195-200 degrees C).
2. Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
3. Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
4. Pour in cream and fold in everything until just incorporated. Do NOT overmix.
5. If mixture seems a little dry, add a little more cream.
6. Fold currants or cranberries into batter.
7. Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
8. Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
9. Bake for 15-20 minutes until golden brown. Let cool on a rack.
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