These are absolutely my favorite scones of all time. The recipe was provided to me by one of my chef-instructors at The Restaurant School at Walnut Hill College in Philadelphia, PA.
They are not as dry as scones typically are. They are fantastic with the addition of cinnamon, dried fruit, or chocolate chips — or whatever you can think of!
Source: Chef Meg
- 2 cups unbleached all-purpose flour
- ¼ cup sugar
- 2 teaspoon baking powder
- ⅛ teaspoon salt
- 3 oz chilled butter, cut into pieces
- ½ cup heavy whipping cream
- 1 egg
- 1 ½ teaspoon pure vanilla extract
- Additional heavy cream for washing (optional)
- Sanding sugar (optional)
- ½ cup currants, raisins, or craisins
- 1 tablespoon cinnamon
- ½ cup chocolate chips
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
- Combine dry ingredients (flour through salt)
- Cut in the chilled butter
- Combine liquids and incorporate with dry ingredients just until moistened.
- Add in dried fruit, spices or chocolate chips, if using.
- Shape dough into 8-inch circle, and cut into wedges.
- Places wedges on parchment paper, and use a pastry brush to brush on additional heavy whipping cream. Sprinkle with sanding sugar.
- Bake for about 10 minutes, until edges are golden.