Everything scones

#methods/baking #meals/breakfast #dietary/vegetarian #scalable #active-time/30-to-60mins
https://sallysbakingaddiction.com/scones-recipe/#tasty-recipes-70506
Servings: 8 scones

Ingredients

Instructions

  1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk heavy cream and egg together in a small bowl. Drizzle over the flour mixture, add the seasoning, then mix together until everything appears moistened.
  3. To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  5. Preheat oven to 400°F. (350°F for toaster oven)
  6. After refrigerating, arrange scones 2-3 inches apart on a prepared baking sheet. Leftover raw scones can be frozen (and baked later from frozen - toaster oven: 350°F for ~25 mins).
  7. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes.
  8. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

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