- 2 cups all-purpose flour (250 g)
- 1/3 cup sugar (75 g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 to 1 1/2 cups heavy cream, plus more for brushing the scones.
- Preheat the oven to 400 degrees and position a rack in the top third of the oven.
- Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. (Tip: A whisk works well for combining dry ingredients.)
- Make a well in the center of this mixture, add 1 1/4 cups of cream and stir the dry ingredients into the wet ingredients with a fork.
- Work quickly, stirring as little as possible, until a soft, shaggy dough forms.
- Add more cream, a tablespoon at a time, if the dough seems too dry.
- Use a large serving spoon or cup measure to drop the batter onto an ungreased baking sheet, allowing at least 2 inches between each scone. (Tip: Rather than add another item to my washing up, I do this by hand. I split the dough in two, and then each section in two again, and then once more for good measure.)
- Brush the top of each with heavy cream and bake until golden, about 15 minutes.
- Transfer to a wire rack to cool.
Yield: 8 large scones.
Source: Molly O’Neill, NYT, 31-May-08