Buttery, Flakey, Scones you can Freeze!
I’m not over exaggerating when I tell you I probably had about four scones in the short time we were there… I could not stop eating them!
Ingredients
- 8 oz cold butter
- 4 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups heavy cream
- 1 cup choice of fruit or berries. I decided to do these savory so I use cheese bacon and chives.
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
- Work in the butter just until the mixture is evenly crumbly, it’s OK for some larger chunks of butter to remain unincorporated.
- Stir in your fruit, chips, and or nuts, if you’re using them. For this recipe I did bacon cheese and chives.
- Add the heavy cream slowly while mixing into the dry ingredients and stir until it’s all moistened and holds together.
- Sprinkle a bit of flour on top of the parchment paper pan before placing down the dough.
- Split your dough into two parts and roll out into a circle about half an inch thick. Then cut like a pizza into six pieces.
- Brush the top of each scone with heavy cream.
- Sprinkle a little bit of white sugar or cinnamon sugar if you choose to make your scones with fruit or berries.
- Line a baking sheet with parchment paper, if you don’t have parchment paper, just use it without greasing it. Place each scone 1-2 inch apart.
- Bake scones for 20 to 25 minutes or until they’re golden brown at 425°.
- You can also wrap the scones and freeze until you’re ready to bake and eat them fresh.