Cream Scones Recipe
This is the best basic scone recipe I've ever used. It was given to me by my pastry instructor, Chef James Foran. It is very adaptable. You can add just about any dry ingredient you want. Nuts, chips, and dried fruit in whatever combination suits your fancy.
Ingredients
- 1 lb. 3 oz. all purpose flour
- 2 Tbsp. + 1 tsp. baking powder
- 3 1/2 oz. by wt. sugar
- 3/4 tsp. kosher salt
- 6 oz. by wt. chilled butter, cut into 1/2 inch cubes
- 16 oz. by vol. cream
Directions
- Sift together flour, baking powder, salt and sugar.
- Cut in butter until it resembles course meal.
- Add cream. Stir until dough just comes together.
- Turn out onto a lightly floured surface.
- Roll out to one inch thick.
- Cut into desired serving size and shape, and place on a parchment paper lined cookie sheet.
- Brush with cream, and sprinkle with sugar.
- Bake in a 375 F oven for 12 - 15 minutes, or until golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 32 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 310mg | 13% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
