Basic Scones

photo by Annacia


- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
12 Large Wedges
ingredients
- 4 cups flour
- 4 tablespoons sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter
- 1 large egg
- 1 1⁄2 cups light cream (half & half)
directions
- Preheat oven to 425 degrees. Coat large baking sheet with cooking spray. In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cream of tartar, and salt. With a pastry blender or 2 knives, cut in butter until it resembles coarse crumbs.
- Separate egg, placing egg white in a cup and the yolk in a small bowl. With a fork, beat egg yolk and stir in cream. Add yolk mixture to dry ingredients and mix together lightly with a fork until mixture clings together and forms a soft dough. Turn onto a lightly floured surface. Knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin or your hands, roll each dough half into a 7-inch circle. Cut into 6 wedges.
- Place scones on prepared baking sheet 1 inch apart. Beat reserved egg white and brush on scones. Sprinkle with remaining 2 tablespoons sugar. Bake scones 15 to 18 minutes or until golden brown. Serve warm. (To reheat frozen scones, place on baking sheet in a 350-degree oven for 25 minutes.).
- Variations.
- Dried Fruit Scones: Add 1/2 cup dried cherries, raisins, currants, or nuts after butter is cut in and before adding cream.
- Marble Scones: In a small microwave-safe bowl, microwave four 1-ounce squares semisweet chocolate on medium for 20-second intervals, stirring after each, until chocolate is just melted. Stir in 2 tablespoons light corn syrup. Gently knead mixture into dough to create marbled effect.
- Maple Walnut Scones: Toast 1 cup walnut halves; add to dough before cream is stirred inches Continue with recipe. Whisk together 2 egg yolks, 1/3 cup cream, and 2 Tablespoons maple extract and brush on top of scones. Sprinkle with sugar.
- Yields: 12 large wedges.
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Reviews
-
Very nice scones. I added ground and chopped pecans with a bit of nutmeg and a tiny pinch of mace. This recipe makes a lot! I made a 1/2 recipe and got 8 big scones. They were well baked and browned at 15 mins. This is a recipe that you can add pretty much anything too for any variety you might want at the time.
RECIPE SUBMITTED BY
My name is Rob, and I live in North Bay, ON Canada.
I am what is often called a "creative cook", since my recipes never turn out the same twice. I LOVE to play around with seasonings and spices when cooking, which may explain the reason for differences... heheh.
I am retired from working for the Municipal Government after 16 years of service, and now living on a pension.
For fun, I love to fish (yep, I play around with ways to cook up my catch also), snorkle, boating, camping, hiking, tennis and just about anything that gets me out of the house, so I can play around with my smoker and barbeques also. I use only pure maple syrup to replace sugar in all recipes, and use sea salt, and fresh ground spices.
My passions? ahem..... well, get to know me first.... heheheh