Whipped Cream Scones
Use this melt-in-your-mouth building block scone recipe to create either sweet or savory scones in your favorite flavor. When adding in bits like dried fruit, nuts, chopped chocolate, bacon, grated cheese, scallions, and more, chop them fine and aim for about 1 1/4 cups total of any combination of ingredients. If making sweet scones, add 2 tablespoons of granulated sugar and sprinkle the scones with turbinado sugar before baking; for savory flavors, use 1 teaspoon of sugar for browning and flavor.
- 2 cups (9 ounces/256 grams) unbleached all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons (3 ounces/85 grams) unsalted butter, cut into 1/4-inch pieces, very cold
- 1 cup (8 1/2 ounces/240 grams) heavy cream, chilled
- 1 teaspoon to 2 tablespoons granulated sugar
- 1 1/4 cups add-ins of your choice
- 1 large egg
- 1 tablespoon water or milk
- Pinch of fine sea salt
Position a rack to the center of the oven and preheat it to 425°F. Line a baking sheet with parchment paper. Have ready an 8-inch round cake pan.
In the bowl of a food processor fitted with the steel blade, combine the flour, baking powder, and salt. Add the butter pieces. Blend until the mixture resembles a coarse meal without any obvious little chunks of butter in the mix. Transfer the mixture to a large bowl. Add 1 1/4 cups of add-ins to the bowl. Toss with your hands to combine.
In a medium bowl, combine the heavy cream and sugar. Using a handheld mixer, beat the cream to soft peaks. Using a large, flexible spatula, gently fold the whipped cream into the flour mixture; it will look quite dry at first, but after several folds, the dough will begin to come together. When no large puffs of cream remain visible, stop folding—don’t overmix.
Lightly flour a work surface, and turn the dough out onto it—the dough will be soft and sticky. Gently knead the dough 5 or 6 times just to smooth it out. Pat the dough into a disc about 6 inches across. Dust a little more flour onto the top of the disc, and invert it, flour side-down, into the cake pan. Press the dough evenly into the pan to shape it into a neat circle. Dust the top lightly with flour. Invert the molded dough back out onto the work surface. Using the bench scraper or large knife, cut the circle into 8 large wedges.
Place the scones, evenly spaced, onto the prepared baking sheet. In a small bowl, whisk together the egg, water, and pinch of salt. Using a pastry brush, lightly brush the scones with the egg wash. Bake until the scones are golden all over, about 15 minutes. Transfer to a wire rack to cool. Serve slightly warm or at room temperature.