Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp. salt
- 2 1/2 tsp. baking powder
- 1/2 cup butter, frozen
- 1/2 cup heavy cream or buttermilk
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 1 to 1 1/2 cups add-ins such as chocolate chips, berries, nuts, fruit
- For topping coarse sugar
- Individual Ingredient
Directions:
- Whisk flour, sugar, salt and baking powder together in a large bowl.
- Grate the frozen butter using a box grater. Add to the flour mixture and combine with two forks or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk heavy cream, egg and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins of your choice and then mix together until everything appears combined. To make triangle scones, pour onto the counter and with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add a tablespoon of heavy cream.
- Press into an 8-inch disc and with a sharp knife or bench scraper, cut into eight wedges. For smaller scones, press dough into two 5-inch discs and cut each into eight wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. Place scones on a plate or lined baking sheet and refrigerate for 15 minutes.
- Meanwhile, preheat the oven to 400 F. Line a baking sheet with parchment paper or silicone baking mats.
- After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet.
- Bake for 18 to 25 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 to 30 minutes. Remove from the oven and cool for a few minutes.
