We made fresh scones every day at Hizzoner's. Our customers loved the dried fruit scones the best. Scones are tender and not really sweet and have a biscuit-like texture. They are really hard to beat warm with butter and some really good jam and especially wonderful with Devonshire cream.
This recipe is really easy and comes together without a lot of fuss. You can cut the scones into the traditional wedge shape or cut them with a large biscuit cutter for a round scone.
2 cups cake flour, more as needed
1/2 teaspoon salt
2 teaspoons baking powder
4 tablespoons sugar
5 tablespoons cold butter, cut into pieces
3/4 cup half and half ( use heavy cream if you want them to be really rich )
you will need a little more half and half to brush the tops.
Preheat your oven to 450 degrees.
1. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. If you don't have a food processor use a pastry cutter and a bowl.
2. Add the egg and cream ,beaten together, to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into wedges like a pie. Put the wedges on an ungreased baking sheet. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Variations: add dried cranberries, raisins, or dried cherries, etc., whatever you like, just before you add the egg and cream.
If you like your scones with a little 'drizzle' of sweet simply mix a little half and half with powdered sugar to a thick but still pourable and make a pretty little swoosh back and forth over the tops.