This article was published in my other blog back in 2008. I still make scones using this recipe on a regular basis and thank Wendy from the bottom of my heart every single time. In my current experiences as a baker I am often using recipes that I've never tried before, but this one I make over and over again, just in much larger quantities.
Wendy J is a briner friend of mine from the Good Eats Fan Page. She bakes every day. Every. Day. Whenever I need a recipe for something baked, she's the first one I call on. It saves me not only a lot of research, but a lot of so-so recipe results. Recently I asked her for a scone recipe. Not the leaden rocks I've been finding at coffee shops all over town. She did not disappoint.
This easy recipe went together in just a few minutes and cleaned up even faster, a serious consideration for me. But the best part is that it produced scones that were everything they should be, and served warm, they are AMAZING. Wendy says you can use half and half rather than heavy cream with similar results, I've made these with a handful of golden raisins or cinnamon chips as well as plain. Today's variety were orange scented chocolate chip (at Katie Blue's request) and they are good indeed. Enjoy!
Basic Scones Adapted from The Bread Bible
2 cups flour
1/2 cup butter cut into cubes frozen
1 cup very cold heavy whipping cream
1/8 tsp salt
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
Place all dry ingredients in bowl of food processor. Pulse to mix. Add butter cubes, pulse 20 or so times until butter is the size of petite peas. Dump the mixture into a mixing bowl and add the cream. Toss lightly to combine (I used a rubber spatula). Gather dough into a ball (it will be a bit ragged) pat into a circle on a cookie sheet lined with silpat or parchment paper. Cut into 8 wedges and separate them out. Bake at 400 degrees for about 20 minutes.
Make tea, get a book and enjoy!