Classic Cream Scones
Classic Cream Scones Prep 15 min, Cook 15–18 min, Serves 12 Ingredients 455 g all-purpose flour 75 g sugar 14 g baking powder 5 g baking soda 3 g fine salt 120 g cold unsalted butter, cubed 200 g 35% cream (heavy cream) 4 eggs (3 for dough, 1 for egg wash) 5 g vanilla extract zest of 1 lemon Instructions 1 Preheat the oven to 200°C. Line a baking tray with parchment paper. 2 In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. 3 Add cold cubed butter. Rub it into the flour with fingertips or a pastry cutter until it looks like coarse crumbs with small pea-sized bits of butter. 4 In another bowl whisk 3 eggs, cream, vanilla, and lemon zest until smooth. 5 Pour the wet mixture into the dry. Mix gently with a spatula just until it comes together. If very dry, add 1–2 teaspoons more cream; do not overmix. 6 Turn the dough onto a lightly floured surface. Pat into a roundabout 2.5–3 cm thick. Do not knead just press together. 7 Cut the round into 8–12...
