Featured as our June 2013 Recipe of the Month, our signature scones will satisfy even the most discriminating British gent. Serve plain scones with lemon curd and clotted cream. Or stir in dry ingredients for flavored scones.
- 2 cups flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 stick butter
- 1 large egg
- ½ cup half-and-half
Preheat oven to 425 degrees F. In a medium bowl, combine flour, sugar, baking powder, and salt. Add butter and cut in with a pastry blender until crumbs form.
Stir in any special ingredients. Options include nutmeg, candied ginger, raisins and cinnamon, dried cranberries, dried blueberries, or a handful of chocolate chips. Options are endless, but use dry ingredients rather than anything that would add additional moisture.
In a small bowl, whisk together egg and half-and-half. Add to flour mixture and stir with a fork until ingredients are moistened and hold together.
Knead dough by hand and gather into a ball. Transfer to a lightly floured surface; knead several more times. Pat dough into an 8-inch round. With a sharp knife, cut into 8 to 10 equal wedges.
Place wedges slightly apart on an ungreased baking sheet (or clay baking sheet). Bake until golden brown, about 12 minutes.