The Basics: Scones

“The Basics” is a blog series where I share the starting point for most of my culinary creations. These recipes are meant to be the base for wherever your culinary imagination takes you!

“Black & White” Scones (Black Peppercorns & White Cheddar)

The Basics: Scones

Yields 10-12 Scones

3 cups all-purpose flour, sifted

4 tablespoons white sugar
2 teaspoons salt
1 tablespoon baking powder
10 tablespoons butter, cold
2 eggs, room temperature
1/2 L. cup + 1 tablespoon heavy cream (reserve the tablespoon for basting)
6 tablespoons whole milk
1 1/2 cups dry mix-ins (cheese, frozen fruit, chives, chocolate chips, etc.) (optional)
2 tablespoons dried spices (optional)

Preheat oven to 425 degrees Fahrenheit.
Sift together the the flour and baking powder. Add in sugar and salt.
Make sure your butter is cold. Cut the butter into 1/2 inch cubes. Add the butter into the flour mixture. Using a pastry blender, cut the butter into the flour until small pebble-sized lumps form, and the dough resembles rough sand.
Next, add in eggs, heavy cream, and milk. Gently stir until fully incorporated.
Once the dough comes together, add in your dry mix-ins and/or spices. Fold in mix-ins until incorporated throughout the dough. If you choose to add in fruit, make sure that it is frozen. Fresh or thawed fruit will cause the dough to become too wet.
Lightly coat a surface with flour, and turn the dough onto the lightly-floured surface. Using your hands, shape the dough into a rectangle, and flatten the dough to 1 to 1 1/2 inch thickness. Using a biscuit cutter or a bench scraper, cut the scones into your desired shape.
Cover a non-stick baking sheet with parchment paper. Place the scones onto the baking sheet and bake for 10 minutes.
Brush the scones with the remaining tablespoon of heavy cream, and return to the oven for 10 additional minutes.
Remove the scones from the oven, and allow to cool. Top with a glaze (if desired). Enjoy!

Culinary Creations by Lauren Lawland