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have the butter cold, the oven hot, and don't overmix the dough once the liquid is added. And if
the first attempt isn't picture perfect, it will still taste good. Practice makes perfect!
Directions
- Preheat oven to 425° F. Cut 3/4 of a stick of butter into small pieces (1/2" x 1/2" or
so) and put into freezer (preferably) or refrigerator.
Put dry ingredients into food processor
and pulse a few times to mix (or mix well by hand in a bowl). Add cold butter pieces and process
until coarsely blended--there will be bits of varying sizes (by hand, cut butter into dry ingredients
with a pastry blender or two table knives). Add any optional fruit or zest at this point and pulse
in.
Mix egg and cream together and pour over dry ingredients. Pulse once or twice for a few
seconds, until just moistened--don't overmix (whether by hand or machine) or scones will be tough.
Gather into a ball (may be a bit sticky) and put on a lightly floured work surface. Knead a
few times, then pat out to about 3/4 inch thickness and cut into desired shapes. Use a sharp cutter
for best rising results. If using a cutter that leaves scraps, bake them, too--but don't rework.
Transfer to ungreased baking sheet, leaving 1/2 inch between pieces. If you wish to glaze
them, brush lightly with milk and sprinkle with sugar or a cinnamon and sugar mixture.
Bake
in preheated oven for 12 - 15 minutes, until light golden brown.
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