I’ve had a request for a scone recipe. The one below is one of my favorites and a great base recipe that can be easily modified.
20 oz flour (4 1/2 cups)
5 1/3 oz sugar (3/4 cups)
1 T baking powder
1 cup cream
1 cup unsalted butter, melted
1. Combine flour, sugar, baking powder and salt in a large bowl.
2. Add butter and cream and stir until dough comes together. Be careful not to over mix.
4. Portion with 1 oz scoop. Dip top in sugar and place on silpat or parchment lined cookie sheet.
5. Bake at 350 for 13-17 min.
Try adding in 3/4 cup raspberries, blueberries, golden raisins or other fruit.
These also work well for Strawberry Shortcake. For this, instead of portioning with a scoop, turn dough out onto a flour surface and shape into a square about 1 inch thick. Cut with a 2-1/2 inch round cutter. Brush tops with a little cream and egg. Bake at 350 for 20-25 minutes or until golden brown.
Only bake as many as you can eat. They are best when fresh. Try portioning them and freezing them on a parchment or silpat lined cookie sheet. When they are frozen, transfer to a ziplock bag for easy storage. When you are ready to cook them, just add a few minutes to the cook time.