Scones remind me of my childhood somehow. They make me think of being really little and happy. They still made me feel that way. They’re the perfect mix between sweet breakfast pastry and dessert, erring slightly more on the side of breakfast.
- 2.5 cups flour
- 2 tbs sugar
- 1 tbs baking powder
- 1/3 cup butter
- 2 beaten eggs
- 3/4 whipping cream
- Extra cream and sugar to top
Start by combining flour, salt, baking powder, and sugar. Cut in the butter until the mixture looks like large crumbs. Set aside. In another bowl, mix eggs and cream.
Combine the two mixtures until just moistened, stirring with a fork.
Turn out your dough onto a floured surface, kneading 10 times and dividing into two. Turn each half into a rough circle of about 6 inch wedges and cut into 6 pieces- this should give you a total of 12 scones. Brush each wedge with some cream and sugar. Bake for 12-15 minutes at 400 degrees F. Then, you’re done!
I like to serve with clotted cream, or butter and jam if there’s no cream to be had. I also love pairing with fruit. Strawberries may be my favorite. We had a great time eating these this week. Yay! Success!