Ridiculously Easy Sugar Top Scones
Ingredients
- 1 cup heavy cream plus more for brushing on top of scones
- 8 tablespoons butter I use salted butter
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoons baking powder
- ½ teaspoon salt
- Turbinado or Demerara Sugar for topping
Instructions
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Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
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Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
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Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 40-60 seconds or until just melted. Set aside to cool a bit while prepping other ingredients.
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Whisk flour, baking powder, sugar and salt in a large bowl.
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After heavy cream has been chilled in the freezer for 10-15 minutes, pour the butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.
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Add butter/cream mixture to dry ingredients (again, scrape all of it out) and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix.
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Generously flour a work surface. Dump the dough onto the work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour then pat into a 6-8 inch circle.
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Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto the prepared sheet pan and brush tops with heavy cream. Sprinkle generously with Turbinado or Demerara sugar.
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Bake for 15-20 minutes or until golden brown. Serve warm or at room temperature with butter and jam. Warn guests that taking a half scone is a serious mistake!
Recipe Notes
See Café Tips above in post for more detailed instructions and tips.