Basic Cream Scones

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 6 pieces
• 2/3 cup heavy cream
• 2 eggs, beaten
• coarse decorator sugar

Recipe

• 1 preheat oven to 425°f.
• 2 fit food processor with steel blade. place flour, granulated sugar, baking powder and salt in work bowl. pulse on/off to mix. add butter; process 10 seconds or until mixture resembles coarse crumbs. transfer to large bowl.
• 3 combine heavy cream and eggs; reserve 1 tablespoon. pour remaining cream mixture over flour mixture. stir just until dry ingredients are moistened and dough is soft.
• 4 turn out dough onto lightly floured surface. shape into ball; pat into 8-inch circle. cut into 8 wedges; place 2 inches apart on ungreased baking sheet. brush reserved cream mixture over tops; sprinkle with coarse sugar.
• 5 bake 12 to 14 minutes or until golden. remove to wire rack to cool completely.
• 6 chocolate lavender scones: add 1 teaspoon dried lavender to dry ingredients. stir 1/2 cup coarsely chopped semisweet chocolate into dough before shaping.
• 7 ginger peach scones: stir 1 tablespoon finely chopped crystallized ginger and 1/3 cup chopped dried peaches into dough before shaping.
• 8 lemon poppyseed scones: stir grated peel of 1 lemon (about 3-1/2 teaspoons) and 1 tablespoon poppy seeds into dough before shaping. omit coarse sugar topping. when scones have cooled slightly, drizzle with lemon icing made from 1 cup powdered sugar and 2 tablespoons lemon juice (add up to 1-1/2 teaspoons more lemon juice, if necessary, for desired consistency).
• 9 maple pecan scones: stir 1/2 cup coarsely chopped pecans into dough before shaping. omit coarse sugar topping. when scones have cooled slightly, drizzle with maple icing made from 3/4 cup powdered sugar and 2 tablespoons maple syrup.
• 10 mini scones: divide dough into 2 balls before shaping into rounds and cutting into wedges. makes 16
• 11 round scones: cut dough into rounds using lightly floured cookie or biscuit cutter.