Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Sugar: 1/2 cup (100g)
- Baking powder: 2 teaspoons (8g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (3g)
- Cold unsalted butter, cut into cubes: 1/2 cup (1 stick or 113g)
- Heavy cream: 1 cup (240ml)
- Egg yolk: 1 large
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
15-18 minutes
Difficulty Level:
2 (simple to moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cubed butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg yolk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together into a ball.
- Flatten the dough into a circle about 1 inch thick.
- Cut out scones using a 3-inch round cookie cutter.
- Place the scones on a parchment paper-lined baking sheet.
- Bake for 15-18 minutes, or until golden brown on the edges.
Nutritional Information:
- Calories: 250 per scone
- Carbohydrates: 35g
- Protein: 5g
- Fat: 15g
Dish Characteristics:
- Light and fluffy texture
- Sweet and savory flavor
- Versatile: can be served with jams, preserves, or clotted cream
User Comments:
- "These scones were absolutely delicious! They were so light and fluffy, and the flavor was perfect."
- "I've never had scones before, but these were amazing. I loved the combination of sweet and savory flavors."
- "The scones were easy to make and turned out perfectly. I'll definitely be making them again."
Special Precautions and Tips:
- Do not overmix the dough, as this will result in tough scones.
- Use cold butter and heavy cream to prevent the scones from becoming greasy.
- If you don't have a cookie cutter, you can use a drinking glass to cut out the scones.
- For a flaky scone, use very cold butter and cut it into small cubes.
- To keep the scones fresh, store them in an airtight container at room temperature for up to 2 days.
