The Perfect, Melt In Your Mouth Scones

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

clotted cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped cream

Greek yogurt offers a lighter alternative.

currants

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are more widely available.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Preheat the oven to 375 degrees Fahrenheit with a rack in the center.

Use a food processor for best results; alternatively, a box grater or pastry cutter can be used.

Add 2 cups of all-purpose flour to the food processor.

Add 1/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of table salt to the flour in the food processor.

Pulse the dry ingredients together a couple of times until combined.

Cut 1/2 cup of very cold unsalted butter into tablespoon-sized pieces and scatter over the dry ingredients.

Pulse the mixture in one-second intervals until the butter is cut into the mixture, leaving some chocolate chip-sized pieces of butter visible (about 7 pulses).

Add 1/2 cup of heavy cream and 1/4 teaspoon of vanilla extract to the mixture, then drizzle it over the dry ingredients.

Pulse the mixture again until the dough starts to cling together (about 25 one-second pulses).

Turn the dough out onto a lightly floured surface and add any desired add-ins (like chocolate chips).

Form the dough into a disk, folding it over itself several times to create layers (about 5 times).

Shape the disk to be about 1 inch thick and 6 inches wide, smoothing the edges slightly.

Cut the disk into 8 wedges, pressing straight down with a knife without sawing.

Arrange the scones on a parchment-lined baking sheet, leaving space between them.

If the dough is warm, chill it in the freezer for 10-15 minutes before baking.

Brush the tops of the scones lightly with heavy cream and sprinkle with additional sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens