Basic Scone
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| Serves | 6-8 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Meal type | Breakfast, Dessert |
Ingredients
- 2 cups all purpose flour
- 2 teaspoons kosher salt
- 4 teaspoons baking powder
- 2 Large eggs
- 3/4 cups cream (Can also use sour cream and full fat yogurt)
- 3 tablespoons water (or lemon juice)
- 5 tablespoons cold butter (cut into 8 small pieces)
Note
For add-ins try:
- 1/2 cup shredded cheese such as sharp cheddar, smoked gouda or Gruyere
- 1 cup of fruit; frozen blueberries, peeled and chopped apple, currants, chopped dried apricots
- When using fruit add the zest of 1 lemon, or half an orange
- 1 cup toasted walnuts or pecans
- 3/4 cup crispy chopped bacon, or diced ham will pair well with cheese and or nuts
Directions
| Step 1 | |
 Preheat oven to 425 (400 for convection) Mix dry ingredients together in a food processor or stand mixer (using paddle attachment) Add butter to dry ingredients and pulse or mix on low to combine. Mixture should look pebbly with no visible chunks of butter | |
| Step 2 | |
| In a separate bowl mix together eggs and cream until well combined Add wet ingredients to dry and mix until just combined Add any add-ins and mix on low to incorporate | |
| Step 3 | |
 Scoop with a 1/3 cup scoop onto a parchment or Silpat lined pan Bake 18-20 minutes. Tops should be golden brown, and a toothpick inserted should come out clean | |
| Step 4 | |
 Alternatively, turn batter/dough onto a well floured counter and roll to 3/4" thick circle and cut into 8 wedges Or, roll out and cut into rounds using a cookie or biscuit cutter Bake according to above directions | |