Instructions
1-In a large bowl, combine 2 and: In a large bowl, combine 2 and 1/2 cups flour, 1/2 cup sugar**, 1/2 teaspoon kosher salt, and 1 and 1/2 tablespoons baking powder.
2-In another medium bowl, add 1 egg,: In another medium bowl, add 1 egg, 2 teaspoons vanilla (omit for savory scones), 1/3 cup cream and 1/3 cup sour cream. Whisk it together. Set aside.
3-Use a pastry cutter to cut in: Use a pastry cutter to cut in the COLD or frozen butter. You can also grate the butter using a cheese grater and mix it in that way. Cut the butter in until it is incorporated and there are still pieces of butter about the size of a pea. Don’t overdo it!
4-Add the wet ingredients to the dry: Add the wet ingredients to the dry ingredients. Use a wooden spoon to stir it together until it forms a shaggy dough.
5-Coat your hands with flour and finish: Coat your hands with flour and finish kneading the dough in as few strokes as possible.
6-At this point add in any mix: At this point add in any mix ins you plan to use.
7-Prepare a work space with plenty of: Prepare a work space with plenty of flour. I like to use a pastry cloth. Transfer the dough to the work place and use your hands to shape the dough into a 6 to 8 inch circle.
8-Use a sharp knife or pizza cutter: Use a sharp knife or pizza cutter to cut the circle in half. Cut each half into 3 equal triangles.
9-Place on a baking sheet that has: Place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Place the scones at least 3 inches apart from each other.
10-Freeze for 30 minutes: Freeze for 30 minutes. If you don’t have room in your freezer, you can put them in the fridge for 45 minutes. If you don’t have room to chill a whole baking sheet, place the scones on a plate and then transfer to the baking sheet when they are frozen/cold.
11-minutes before the scones are done freezing,: 15 minutes before the scones are done freezing, turn your oven on to 400 degrees F.
12-Place the cold scones on a baking: Place the cold scones on a baking sheet if you haven’t done so yet.
13-Brush the top of each scone with: Brush the top of each scone with cream. This will make the scones get nice and brown. Top each scone with coarse sugar if you like, or a bit of salt if you are doing savory scones.
14-Put the scones in the oven and: Put the scones in the oven and bake for 10 minutes at 400 degrees.
15-Turn the heat down to 375 without: Turn the heat down to 375 without opening the oven. Bake for another 8-15 minutes, until the tops are golden brown. DO NOT OVER BAKE.
16-Remove from the oven and let set: Remove from the oven and let set up on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
17-In a small bowl, whisk or use: In a small bowl, whisk or use an electric beater to cream 2 tablespoons of very soft butter. Add 1 and 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1 tablespoon milk. Whisk together and add more milk until you have a consistency you like. Drizzle over the tops of the scones and let harden (it usually takes 20-30 minutes.)
18-Top your scones with butter and jam: Top your scones with butter and jam! They are great reheated in the microwave.
19-Store scones covered on the counter for: Store scones covered on the counter for 2-4 days.