Basic scones recipe
Basic Scones recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 2 cups flour
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons (3/4 stick) cold unsalted butter, cut into pieces
- 1/2 cup cinnamon chips
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon grated orange zest (optional)
- 2 to 3 teaspoons cream or milk
- Cinnamon and sugar
Whisk together flour, sugar, baking powder, and salt. Cut butter into dry ingredients with pastry blender. Do not allow the butter to melt or form a paste with the flour. Stir in cinnamon chips. In a separate bowl, mix together egg, cream, and orange zest. Add all at once to dry ingredients. Mix lightly until just combined.
Gather dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times. Transfer to a lightly floured surface and pat dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet. Brush tops with cream or milk and sprinkle with cinnamon and sugar. Bake at 425 degrees until the tops are golden brown, 12 to 15 minutes.
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