Basic Scones

Basic Scones
Makes 8-9
2 cups flour
3 tbsp. sugar
4 tsp. baking powder
½ tsp. kosher salt
½ tsp. cream of tartar
½ cup Kowalski's Unsalted Butter, very cold, cut into ½" chunks
- your choice of mix-ins (optional)
1 egg, lightly beaten
½ cup heavy cream, divided, plus more for brushing scones
1 tbsp. Kowalski's Organic Madagascar Vanilla Extract (optional)
1 ½ tbsp. turbinado sugar

In a medium mixing bowl, sift together first 5 ingredients (through cream of tartar). Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-sized pieces; stir in mix-ins, if desired. In a small dish, whisk egg with 2 tbsp. cream and vanilla (if using); pour egg mixture into dough. Using a fork, stir remaining cream into dough a little at a time as needed until dough is uniformly moist and soft but not sticky (there will be lumps). Move dough to a large sheet of waxed paper; using a second sheet of waxed paper (not your hands), pat dough into a rough square shape about 9" wide, taking care not overwork the dough (sprinkle a bit of flour on the waxed paper if dough is very sticky). Brush dough with a little bit of cream to moisten; sprinkle with turbinado sugar. Using a sharp knife or bench scraper, cut dough into 9 squares. Place 1 ½" apart on a parchment-lined baking sheet; bake in a preheated 450° oven until golden-brown (10-12 min.). Cool on a wire rack.

Tasty Tip:

  • For wedge-shaped scones, pat dough into a 9" circle and cut into 8 wedges. A biscuit cutter of any shape or size can also be used to shape your scones, rerolling scraps very lightly.