Scones

Instructions

Make the dough: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Work in the cold butter with your fingers until the mixture is unevenly crumbly; some larger chunks of butter are totally fine. Stir in any add-ins if using.

In a separate bowl, whisk together the eggs, vanilla, and heavy cream. Pour the wet ingredients into the dry and stir with a large spoon until everything is moistened and the dough holds together.

Shape & chill: Line a baking sheet with parchment. Scrape the dough onto the pan and divide in half. Pat each half into a circle about ¾-inch thick. Using a bench knife run under cold water, slice each circle into 6 wedges and pull them apart slightly — about ½ inch of space at the outer edges. Brush each scone with milk and sprinkle generously with sparkling sugar or cinnamon sugar. Freeze uncovered for 30 minutes. This step relaxes the gluten for a more tender scone and chills the fat for extra flakiness; don't skip it! While the scones chill, heat the oven to 425°F.

Bake: Bake for 18 to 23 minutes, until light golden brown. Cool briefly on the pan and serve warm.

Tip: To reheat, place on a baking sheet, tent loosely with foil, and warm in a 350°F oven for about 10 minutes.

Tip: For classic blueberry scones, fold in 2 cups of blueberries (fresh or frozen) and 1 tablespoon of lemon zest.