Rise & Shine! SUGAR SCONES can make any morning stellar. These are just sweet enough to enjoy with jam & tea, but not too sweet where you can’t add a slice of ham & gruyere. In case you’re wondering how to possibly enjoy these!
2.5 cups of flour (don’t pack the flour in your measuring cup!)
Pinch of salt
2 T sugar
1 cup cold heavy whipping cream
2 T cold water
1/2 t vinegar
1 stick plus 1 T grated butter (the butter needs to be frozen to grate)
About 2 T cream for brushing top of scones
Sugar for sprinkling top of scones
In a large bowl add flour, sugar, pinch of salt and grated butter. In a small bowl or container mix cream, water and white vinegar until combined. Add wet ingredients to dry and combine with a large spoon. Do not over mix. Dough should be kinda shaggy. Place dough on a floured surface to roll out. Pull the dough together with your hands. Do not knead. With a rolling pin, roll out dough to approximately an 8x6 rectangle. Fold in half and roll again into a rectangle. Fold one last time and roll into a rectangle. Make sure dough remains cold— like don’t do this on the counter next to your heated oven! With a biscuit cutter (round or square) cut scones and place on parchment lined or silicone mat baking sheet. You can also just use a knife and cut into triangles. Preheat your oven to 475. While it preheats, brush scones with cream and sprinkle sugar on tops. Can be placed in the fridge while the oven heats up. When ready, bake in the oven for 15-18 minutes, or until tops and edges are slightly brown and glistening! You’ll know. Allow to cool...or not. And enjoy with whatever you want. These will last up to 5 days in a closed container in a dry, cool spot. But I’m gonna guess they won’t last the day. Enjoy!