CLASSIC SCONES

CLASSIC SCONES (eight to ten)

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2 cups cake flour, more as needed

½ teaspoon salt

2 teaspoons baking powder

3 tablespoons sugar

5 tablespoons cold butter, cut into pieces

1 egg

½ to ¾ cup heavy cream, more for brushing

 


 

1.Heat oven to 450*. Put flour, salt, baking powder and 2 tablespoons of the sugar into a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.

2. Add the egg and just enough cream 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 ¾ inch thick circle and cut into 2 inch rounds with a biscuit cutter or glass. Put the rounds in an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a little 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.

 

from Mark Bittman, the New York Times

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