Recipe & Video
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Mix-In Scones
Yield: 12
Ingredients
- 2 cups (280g) all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, cold
- 1 cup heavy cream, cold
Mix-In Options
- Cheese & Chive: 3 oz shredded gruyere (or similar firm cheese), ¼ cup minced chives, 4 oz crumbled bacon or chopped prosciutto
- Lemon Blueberry: 1 cup fresh blueberries, 2 tsp lemon zest
- Funfetti: 1/2 cup rainbow chips or sprinkles
- Mocha: 1/2 tsp espresso powder, replace 1/4 cup of flour with cocoa powder
- Apple-Cinnamon: 1 tsp ground cinnamon, 1 cup small diced apples, 1/4 cup brown sugar (use in place of granulated sugar)
Instructions
- Preheat oven to 400F. Position rack to middle and line a baking tray with parchment paper.
- In a large bowl, sift together all-purpose flour, baking powder, salt and sugar.
- Cut cold butter into small cubes, toss into flour. Rub butter into flour until no large lumps remain and mixture resembles coarse cornmeal.
- ***Toss in dry mix-ins, if using, such as cheese, herbs, dried fruit, spices, zests.***
- Add cold cream, stir with a wooden spoon hand until a rough dough is formed.
- ***Fold in fresh fruit mix-ins, if using***
- Turn out onto a lightly floured counter and knead briefly until you have a cohesive mass.
- For triangular scones, press/roll into a rectangle, about 12 inches by 3 inches, which is about 1 1⁄4 inches thick. Cut in quarters (you should end up with 4 3x3 squares, then cut each square in half, diagonally.
- For round scones, roll out until 1 1⁄4 inch thick. Use a biscuit cutter or rim of a glass to cut. Press scraps together and reroll and cut until all dough is used up.
- Place on a lined baking pan or cookie sheet. Brush tops with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 18-20 minutes, until golden brown. Let cool completely before moving from tray.
