Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
How to Make It
Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.
Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.
Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.
Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.
Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.
Bite-Size Scones: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.
Good scones. Bear in mind, though, that British cooks can make better scones than this WITHOUT any leavening and with no sugar. Scones are not the blobs of cheap bread dough shaped in a triangle and liberally dosed with sugar that Americans think they are (present recipe excluded, of course). And for those who complained about the crumbly dough, ummmmmm, crumbly dough makes crumbly scones. Crumbly scones are good...and authentic. Yikes.
Great recipe!!! I used bread flour (it really makes them very tender) and added a 1/4 cup of dried cranberries, orange zest (2tbs) & about a 1/4 cup of fresh orange juice to make cranberry-orange scones. My husband and family can't get enough of them.
I was so excited to try a new scone recipe for the Wimbledon finals this morning. I made many a scone but these were burning with the 450F temp halfway through cooking. I followed the recipe and didn't change anything. Now that they are out of the oven and cooled they taste very nice but will try oven temp on 400 next time because they are two brown and burned on small edges. Giving them 3 stars for how light and tender they are on the inside but the outside is 1 star.
These were tasty, but much more of a hassle than they're worth, in my opinion. The dough was just far too crumbly and difficult to work with. While I like the variation ideas, I think I'll stick with my usual scone recipes in the future, and won't bother trying this one again.
These are the first and the best scones I ever made. They are light and wonderful no matter whether you use blueberries, dried cranberries, chocolate chips or any of the other ingredients listed. If you try this recipe it will be the "go to scone" recipe in your recipe colletction.
My first time ever making scones and these are PERFECT. I love that they are a little more flaky and moist than other scones. Perfect with a little butter or lemond curd to top it off. I added a little coarse sugar on top for texture. I cannot wait to try the other variations. Thanks so much for the recipe.
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