You can stop collecting scone and shortcake recipes – this is the only one you need. I’m giving it to you plain, but you can embellish as you wish: berries, currants, candied ginger, chocolate, or take them savory with some snipped herbs. We enjoyed some for breakfast last weekend, then split the remaining ones in half after dinner for mini shortcakes with berries and cream. Yum.
I like this recipe because you mix it up, pat it out, and put it in the oven – no folding or extra time chilling in the fridge. Think of them and you can be eating them in 30 minutes, as long as you’ve got butter, cream, an egg, and baking essentials like flour, sugar, and baking powder.
Thank you to master baker, Dorie Greenspan. This recipe is adapted from her “cream scones” in Baking, from my home to yours.
- 2 cups flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 5 Tablespoons cold, unsalted butter, cut into small pieces
- 2/3 cup cold heavy cream
- 1 egg
- serving accompaniments: jam or marmalade, butter or double Devon cream
- Preheat oven to 400 degrees F.
- Mix together the dry ingredients in a medium mixing bowl. Add the butter pieces and with your fingers or a pastry blender, quickly rub and/or cut the butter into the dry ingredients until the mixture is pebbly.
- Measure cream in a glass measuring cup, add the egg and whisk with a fork to combine. Pour over flour and butter. Mix with fork until dough just comes together. Knead with your hand directly in the bowl about 8 or 10 times. Turn out onto lightly floured board and divide dough in half. Pat each into a round, about 5 inches in diameter. Cut each round into 6 pieces (press straight down with bench scraper or chef's knife) and transfer to a parchment or silpat lined baking sheet. Bake for 18 - 20 minutes, until tops are golden. Transfer to a cooling rack and let cool 10 minutes before serving.