This recipe is easy and fast. Within 30 minutes you’ll have a baked scones ready to be devoured. You can also make the dough the night before and freeze them for the next day or until you need them.
Preheat oven to 375°F Bake 20-25 mins
Sift Dry Ingredients
2 cups All-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 tbsp lemon zest
Dry Ingredients + Butter
1/2 cup cold butter (cut into cubes)
Break down butter into dough until it resembles panko bread crumbs size, then rub it down with your palm to create the flaky texture.
Mix Wet Ingredients
1/2 cup Heavy whipping cream
1/4 cup milk
1 tsp vanilla
Wet ingredients + Dry ingredients = mix with a fork enough that it clumps. (Do not overmix)
Turn over on a flat surface. Flatten and then fold. Now you can add extra stuff ie. chocolate chips, apples, bananas, etc.
Do not over mix just do the flat and fold technique. Do not go over 6 folds 🙂 or the dough will become dense. The less you mix it the better it will turn out.
This makes 8 scones 1-2 inches thick.
Pat with the left over wet mixture, egg wash or milk… whichever is available or not. I forgot to do this step so, it doesn’t really matter. They still came out good.
Bake for 20 minutes > check with a toothpick – if it comes out clean, it’s ready, otherwise bake for another 5 mins.
Original Recipe : Anna Olson – Scones & Biscuits