cooco logo
Search icon
Notification icon
Scones

Scones

By James Ng
0’ Prep time
0’ Cook time
0’ Total time
322 Calories
8 Serving

Summary

Forget the dry, crumbly scones you’ve had before—these are buttery, tender, and just right with coffee or tea.
James Ng 0 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
Check circle icon

Step 2

In a large bowl, whisk together the flour, salt, baking powder and granulated sugar. Add the pieces of cold butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-size clumps of butter within.
Check circle icon

Step 3

In a small bowl or liquid measuring cup, whisk together the heavy cream and the egg. Make a well in center of dry ingredients, then pour the cream/egg mixture in. Using a rubber spatula, mix until the dough comes together into a mass. It should be a bit sticky but not so wet that you can't handle it with your hands. If it seems dry, add 1 to 2 tablespoons more cream.
Check circle icon

Step 4

Dust a work surface lightly with flour, then dump the scone dough onto the surface; dust the dough with a bit of flour as well. Knead very gently a few times until the dough comes together into a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press the dough into a flat circle about 7 inches in diameter and ¾-inch thick, then use a sharp knife to cut into 8 even triangles. Transfer the wedges to the prepared baking sheet. Brush lightly with the beaten egg and sprinkle with the demerara sugar, if using. Bake for 11 to 13 minutes, until the tops are lightly golden and firm to the touch. Serve warm from the oven.

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
    (2-lb) salmon filet, pin bones and skin removed
    230 one
User Avatar Cooco Assistant

Press Start button to talk to assistant