1-2-3-4 Scones
1-2-3-4 Scones
Ingredients
- 1 egg, large
- 1 cup heavy cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons granulated sugar, 2 tablespoons for dough, 1 tablespoon reserved for sprinkling
- 4 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup dried cranberries, or other dried fruit
- 1 tablespoon milk, or heavy cream, for brushing
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 15 min•🌡️ 400
- 2
In a 1-cup liquid measuring cup or small bowl, crack the egg and add 1 cup of heavy cream. Whisk them together until well combined. Set aside.
⏱️ 2 min
- 3
In the bowl of a food processor, combine the all-purpose flour, baking powder, and 2 tablespoons of the granulated sugar. Pulse a few times to combine.
⏱️ 1 min
- 4
Add the cold, cubed butter to the dry ingredients in the food processor. Pulse in short bursts until the butter is cut into the flour mixture and resembles coarse crumbs, with some pea-sized pieces remaining. Be careful not to overmix.
⏱️ 2 min
- 5
Transfer the crumbly flour mixture to a large mixing bowl. Pour the egg and heavy cream mixture into the bowl. Using a rubber spatula or your hands, mix until a shaggy dough begins to form. Do not overmix.
⏱️ 3 min
- 6
Add the dried cranberries (or other dried fruit) to the dough. Gently fold them in until just distributed. Again, avoid overmixing.
⏱️ 1 min
- 7
Lightly flour a clean work surface. Transfer the dough onto the floured surface. Gently pat and shape the dough into a round disk, about 3/4-inch thick.
⏱️ 2 min
- 8
Using a sharp knife or a bench scraper, cut the dough disk into 8 wedges. Arrange the scone wedges onto the prepared baking sheet, leaving about 1 inch between them.
⏱️ 2 min
- 9
Place the baking sheet with the scones into the refrigerator to chill for at least 30 minutes. This helps the butter firm up, resulting in flakier scones.
⏱️ 30 min
- 10
Remove the chilled scones from the refrigerator. Brush the tops of the scones with milk or heavy cream. Sprinkle the reserved 1 tablespoon of granulated sugar evenly over the tops of the scones.
⏱️ 2 min
- 11
Bake the scones in the preheated oven for 16 to 20 minutes, or until they are golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should be around 200-210°F (93-99°C).
⏱️ 18 min•🌡️ 400
- 12
Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving. Scones are best enjoyed warm on the day they are baked.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
1-2-3-4 Scones
- 1 egg, large
- 1 cup heavy cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons granulated sugar, 2 tablespoons for dough, 1 tablespoon reserved for sprinkling
- 4 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup dried cranberries, or other dried fruit
- 1 tablespoon milk, or heavy cream, for brushing
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 15 min•🌡️ 400 - 2
In a 1-cup liquid measuring cup or small bowl, crack the egg and add 1 cup of heavy cream. Whisk them together until well combined. Set aside.
⏱️ 2 min - 3
In the bowl of a food processor, combine the all-purpose flour, baking powder, and 2 tablespoons of the granulated sugar. Pulse a few times to combine.
⏱️ 1 min - 4
Add the cold, cubed butter to the dry ingredients in the food processor. Pulse in short bursts until the butter is cut into the flour mixture and resembles coarse crumbs, with some pea-sized pieces remaining. Be careful not to overmix.
⏱️ 2 min - 5
Transfer the crumbly flour mixture to a large mixing bowl. Pour the egg and heavy cream mixture into the bowl. Using a rubber spatula or your hands, mix until a shaggy dough begins to form. Do not overmix.
⏱️ 3 min - 6
Add the dried cranberries (or other dried fruit) to the dough. Gently fold them in until just distributed. Again, avoid overmixing.
⏱️ 1 min - 7
Lightly flour a clean work surface. Transfer the dough onto the floured surface. Gently pat and shape the dough into a round disk, about 3/4-inch thick.
⏱️ 2 min - 8
Using a sharp knife or a bench scraper, cut the dough disk into 8 wedges. Arrange the scone wedges onto the prepared baking sheet, leaving about 1 inch between them.
⏱️ 2 min - 9
Place the baking sheet with the scones into the refrigerator to chill for at least 30 minutes. This helps the butter firm up, resulting in flakier scones.
⏱️ 30 min - 10
Remove the chilled scones from the refrigerator. Brush the tops of the scones with milk or heavy cream. Sprinkle the reserved 1 tablespoon of granulated sugar evenly over the tops of the scones.
⏱️ 2 min - 11
Bake the scones in the preheated oven for 16 to 20 minutes, or until they are golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should be around 200-210°F (93-99°C).
⏱️ 18 min•🌡️ 400 - 12
Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving. Scones are best enjoyed warm on the day they are baked.
⏱️ 2 min