Basic Cream Scones Recipe

Ingredients for Basic Cream Scones

• All Purpose Flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Unsalted Butter
• 1/2 cup heavy cream
• 1 large egg
• Decorator Sugar

How to Make Basic Cream Scones

1. Preheat oven to 425°F (220°C).
2. Fit a food processor with a steel blade.
3. Place 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt in the food processor bowl.
4. Pulse on/off until combined.
5. Add 1/2 cup (1 stick) cold unsalted butter, cut into cubes.
6. Process for 10 seconds, or until the mixture resembles coarse crumbs.
7. Transfer the crumb mixture to a large bowl.
8. In a separate bowl, whisk together 1/2 cup heavy cream and 1 large egg. Reserve 1 tablespoon of the cream mixture.
9. Pour the remaining cream mixture over the flour mixture.
10. Stir gently just until the dry ingredients are moistened and the dough is soft. Do not overmix.
11. Turn the dough out onto a lightly floured surface.
12. Shape the dough into a ball, then pat it into an 8-inch circle.
13. Cut the circle into 8 wedges.
14. Place the scones 2 inches apart on an ungreased baking sheet.
15. Brush the reserved cream mixture over the tops of the scones.
16. Sprinkle with 1 tablespoon coarse sugar (optional).
17. Bake for 12-14 minutes, or until golden brown.
18. Remove from the oven and let cool completely on a wire rack.
19. **Chocolate Lavender Scones:** Add 1 teaspoon dried lavender to the dry ingredients. Stir in 1/2 cup coarsely chopped semisweet chocolate before shaping.
20. **Ginger Peach Scones:** Stir in 1 tablespoon finely chopped crystallized ginger and 1/3 cup chopped dried peaches before shaping.
21. **Lemon Poppyseed Scones:** Stir in the zest of 1 lemon and 1 tablespoon poppy seeds before shaping. Omit the coarse sugar topping and drizzle with lemon icing (1 cup powdered sugar and 2 tablespoons lemon juice) when slightly cooled.
22. **Maple Pecan Scones:** Stir in 1/2 cup coarsely chopped pecans before shaping. Omit the coarse sugar topping and drizzle with maple icing (3/4 cup powdered sugar and 2 tablespoons maple syrup) when slightly cooled.
23. **Mini Scones:** Divide the dough into 2 balls before shaping into rounds and cutting into smaller wedges.
24. **Round Scones:** Use a lightly floured cookie cutter or biscuit cutter to cut out round scones.