Classic Cream Scones
These truly are the best plain cream scones! No wonder Nigella Lawson calls these "the best plain scones I've ever eaten". Light and melt in your mouth. Perfect for any time.
Ingredients
- 500 grams pastry flour or 3 ⅓ cups (sift then spoon into cup)
- 4 ½ teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt prefer Diamond brand
- 3 Tablespoons unsalted cold butter, diced use good butter like Plugra or Kerrygold
- 2 Tablespoons vegetable shortening, diced substitute with extra butter
- 1 ⅓ cups combination of equal parts whole milk & heavy whipping cream
- egg wash - 1 beaten egg with a splash of water
Instructions
-
Sift the pastry flour, cream of tartar and baking soda into a large bowl. Add salt and whisk to combine.
-
Rub in the cold butter and shortening with your fingers until the mixture looks like damp sand.
-
Add all the milk/cream at once and mix briefly. Briefly is the key word.
-
Dump onto a lightly floured surface and knead lightly to form a dough. Fold dough in half and roll out to 1¼ inch thickness. Use 2½ inch cutter to punch out scones.
Note: Dip cutter in flour to prevent sticking and press cutter down and pull straight up to remove. Don't twist. Twisting pinches the dough.
-
Place on a parchment lined baking sheet and chill for 30 minutes. Preheat oven 425°F and place oven rack in the center while dough is chilling.
-
Remove from fridge and brush the tops with egg wash.
-
Bake at 425°F for 10 minutes or until golden. Remove from oven and slightly cool. Serve warm with clotted cream and your favorite jam. Enjoy!
Recipe Notes
Adapted from Nigella Lawson's Lily's Scones.
Tip: Warm hands melt butter quickly. I like to hold a few ice cubes before working with dough. It helps keep my hands cooler.