Making scones isn't rocket science, but it can seem a tad intimidating. The key is not to overhandle your dough, which can make it tough. A basic scone recipe is as follows:
- 1 cup heavy cream, room temperature
- 1 large room-temperature egg
- 2 cups flour
- 2 tsp baking powder
- 3 tbsp sugar, divided
- 4 tbsp butter, melted and cooled
- pinch of salt
- Sift the flour and sugar together.
- [If you want a lighter dough, use confectioners' sugar or superfine]
- Sift again, with the baking powder and a pinch of salt
- Fold in the cream until just combined
- Fold in 2 tbsp of the butter just until combined (3-4 folds)
- Shape into a disc, around 1/2" high
- Wrap in plastic wrap and set in the fridge while you wait for the oven to preheat to 400
- Let the dough chill for 1 hour
- Set a piece of baking paper on a baking tray
- Bring it out of the fridge and slice it into 6-8 wedges, depending on how you like it, but do NOT move the wedges.
- Coat the top with melted butter or buttermilk, then sprinkle with the last tbsp of sugar.
- Bake at 400 on the middle rack, turning halfway through, for 20 minutes- test using the cake doneness test and cook longer if need be until browned on top.