by Heather Harris-Brady
Scones are really just the rich first cousins who’ve married well to the more humble biscuits. Same method, dolled up with cream and an egg.
You can roll these out into a big circle and cut them into the more traditional triangle shapes before you bake them, or you can cut them into fluted rounds like I’ve done here. That’s the way they come out on silver trays at the St. Regis during afternoon tea. It’s a magical place where one’s biggest dilemma is whether to have lemon curd or raspberry jam on the next bite with a dollop of clotted cream.
Cream Scones Recipe, Makes about 18 2″ rounds or 8 large triangles
4 T. butter
2 c. unbleached all-purpose flour
2 t. baking powder
1/3 c. sugar
1 c. whipping cream
Combine the dry ingredients together in a bowl and preheat the oven to 400. Cut in the butter with a pastry blender.
Beat the cream and egg together, then stir it into the flour to make a soft dough. Turn the dough out onto a floured surface and knead it quickly 6-8 turns.
Roll it out about 1/3″ thick.
Cut out your shapes and lay them on a lightly greased cookie sheet. If you have time I like to brush the tops with cream and sprinkle them with a little granulated sugar.
Bake for about 15 minutes or until lightly browned. They will puff up impressively into flaky little towers of deliciousness.
I’m posting this recipe today for my aunt’s birthday, she loves scones and tea at the St. Regis. Happy birthday Aunt Linda!