Scones

 

Instructions

1. Whisk flour, sugar, salt, and baking powder together in a large bowl.

2. Grate the cold butter using a box grater, then freeze for 15-30 minutes.

3. Add frozen grated butter to the flour mixture and combine with a pastry cutter,

two forks, or your fingers until the mixture comes together in pea-sized crumbs, add berries. 

4. Place in the refrigerator or freezer as you mix the wet ingredients together.

5. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.

6. Pour onto the counter and, with floured hands, work dough into a ball as best you can, don't overwork. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc.

7. With a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.

8. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

9. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

8. Preheat oven to 400°F

9. Bake for 18-25 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes.

10. Thin 1 cup of powdered sugar with 1/2 freshly squeezed lemon, then drizzle over scones.