Best Scones you'll ever eat. Ever!
|35% cream||1 Cup (16 tbs)|
|All purpose flour||2 1/3 Cup (37.33 tbs)|
|Granulated sugar||3 Tablespoon|
|Baking powder||1 Tablespoon|
|Table salt||1/2 Teaspoon|
|Chilled unsalted butter||2/3 Cup (10.67 tbs) (cut into 1/2|
|35% cream||2 Teaspoon (for brushing)|
|Turbinado sugar||1 Tablespoon|
|Honey||1 Teaspoon (additional)|
Pre heat the oven to 400°F (200ºC)
Line a baking sheet with parchment.
Whip the cream on medium-high speed until soft peaks form; keep chilled while you mix the other ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add butter and work with your fingers until it resembles coarse meal.
Make a well in the centre of the mixture and add honey and 1/3 of the whipped cream.
Use a spatula to fold the ingredients together until incorporated. Then continue with the remaining cream.
Lightly work the dough in the bowl just until it holds together.
Turn it out onto a lightly floured counter and gently knead it a few more times.
Shape it by hand into a 9 x ¾" thick disk.
Place on the baking sheet and cover with plastic wrap; refrigerate for 10 minutes.
Cut the dough into 8 even wedges, and pull them 2" apart on the baking sheet.
Brush with the remaining 2 tsp cream and sprinkle with the turbinado sugar.
Bake until lightly browned on top, 15 to 20 minutes.
Wrap the baked scones in a tea towel to cool… but they are best eaten hot right from the oven.