When the scone phone rings, answer it. (Especially on Saturday morning.)
Mark Bittman’s Classic Scones (one batch regular, one batch with chocolate chips… for the attractive nuisance)
Definitely inspired to make them after seeing the video. (His videos are fun, and there are lots of them.) The scones were incredibly easy and quick, plus we already had all the ingredients.
Note to future self, 1 cup cake flour = 3/4 cup all-purpose flour, 1/4 cup cornstarch.
Classic Scones (Mark Bittman)
Time: 20 minutes
Yield: 8 to 10 scones
- 2 cups cake flour, more as needed
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 5 tablespoons cold butter, cut into pieces
- 1 egg
- 1/2 to 3/4 cup heavy cream, more for brushing
1. Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
2. Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.