Eggless Tender Flaky Scones

Submitted by RotiJala

"This lovely textured scone is from a chef at Hastings House, Canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones I've ever come across."

 

• Ready In: 32mins
• Ingredients: 8
• Yields: 12 triangles
• Serves: 4

ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, cold, cut in chunks
• 1 cup whipping cream
• 3⁄4 cup currants or 3/4 cup dried cranberries
• 2 teaspoons whipping cream, for brushing the scones with

directions

1. Preheat oven to 400 degrees F (195-200 degrees C).
2. Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
3. Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
4. Pour in cream and fold in everything until just incorporated. Do NOT overmix.
5. If mixture seems a little dry, add a little more cream.
6. Fold currants or cranberries into batter.
7. Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
8. Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
9. Bake for 15-20 minutes until golden brown. Let cool on a rack.

Reviews

[Ms. B]

This is my favorite scone recipe. I usually make half a recipe (as I do with most recipes since I normally cook for one, myself). I process the dry ingredients and butter in the food processor and sometimes add the whipping cream to the food processor and pulse until combined. I hand shape the dough on a parchment paper covered stone and bake. Dried cranberries are what I usually add, and sometimes just a hint of cinnamon for a change. I am a bread lover and these are so good to me.

 

[pplee5]

The scone is very buttery and flakey, it almost taste like a biscuit. It can use a little more sugar. My son who is allergic to egg loves it. I also sprinkle a little sugar on top before putting it into the oven and it creates a golden brown and a little crunchy top.