Easy and delicious— Perfect for a special brunch
True scone aficionados might scoff at the sugar on top of these scones, but I think it adds a little extra something to an already delicious recipe. These are perfect for weekend brunch….
SCONE RECIPE
Oven: Preheat to 400-degrees
Bake time: 12-15 minutes
INGREDIENTS
2 cups flour
3 teaspoons baking powder
2 Tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs (reserve 1 tablespoon of egg whites)
1/3 cup heavy whipping cream
1 cup of fresh berries of your choice or 1 cup of dried cherries or cranberries
1 teaspoon of orange or lemon zest
2 tablespoons sugar (for the tops)
DIRECTIONS
Mix the first 4 ingredients (dry ingredients) with a whisk. Cut the butter into cubes. Using a pastry cutter, cut the butter into the flour mixture until the butter is in small clumps. Add the eggs and whipping cream. Mix lightly and then add the citrus zest and fruit. Knead the mixture until it makes a fairly dry ball (you may have to add a little more cream).
Take the ball of dough and cut in half and make two balls. Put each half onto a cookie sheet lined with parchment paper. Smash each ball until it is about 3/4” tall. Cut the dough into quarters. Separate each quarter so there is space between each piece. Brush the tops with the leftover egg whites and sprinkle generously with sugar. Put the tray in the freezer for 15-20 minutes so the butter solidifies.
Bake the scones at 400-degrees for 12-15 minutes. Check the oven frequently to make sure the scones do not burn.
Serve with good European butter and jam of your choice.
*To make gluten-free, substitute almond flour for regular flour.
For more delicious recipes, most of them dessert/chocolate, click here. I love to bake with my daughter, and although I rarely do it, these recipes are the best. I promise. If you want my favorite butter of the moment, click here.
