20 minutes
Deliciously buttery and golden scones that are perfect for a classic English tea time or as a treat any time of the day.
Cake Flour
cups
teaspoons
teaspoons
tablespoons
Cold Butter, cut into small pieces
tablespoons
each
cups
1. Prep Dough
Preheat the oven to 450 degrees F (230 degrees C). In a food processor, combine 2 cups cake flour, 1/2 teaspoon salt, 2 teaspoons baking powder, and 2 tablespoons sugar. Pulse until mixed. Add 5 tablespoons cold butter pieces. Pulse until the mixture looks like coarse cornmeal.
2. Form Scones
Beat 1 large egg lightly and mix with 1/2 cup heavy cream. Pour into the processor while pulsing, just until the dough comes together. It should be slightly sticky; if too sticky, sprinkle in more flour sparingly.
Keep butter and even flour cold to create steam pockets during baking for a tender crumb.
Mix just until the dough comes together to prevent tough scones.
Avoid overbaking to prevent dry scones.
Firm up the butter in the fridge for 15 minutes prior to baking for better texture.
Use a sharp knife or cutter with a straight motion for even baking and rise.
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