Whether I’m having a friend over for coffee or trying to figure out a last-minute addition to a potluck supper, these scones are a quick and delicious treat on their own, or with a meal.
If you do not eat gluten there are many gluten-free mixes on the market that you can substitute 1:1 for flour. Just be sure that your mix of choice doesn’t contain added sugar if you’re making savory scones.
1 cup whole-wheat pastry flour
1/2 cup unbleached white flour
2 tsp baking powder
1/2 tsp salt
1 cup (8 fl. oz.) heavy cream
(see variations below)
Sugar and dried fruit
Grated cheese and dried herbs
Preheat oven to 400°F.
In a medium mixing bowl, combine all dry ingredients, then add the heavy cream. Mix with a fork until the dough starts to come together. Turn the dough out onto a floured surface. Add the optional ingredients and knead briefly, just enough to bring the dough completely together. Divide into two balls, then slightly flatten each ball into a circle.
Cut each circle into quarters and place 1/2 inch apart on a baking sheet (lined with parchment or foil, or use a silicone baking mat). Brush the tops of each scone with milk or butter. Bake for 17 minutes or until golden brown.
Sweet Scones: Add 3 Tbsp. sugar and 1/2 cup of your favorite dried fruits and/or nuts to the dough, and sprinkle extra sugar on top of the scones before baking.
Savory Scones: Add 1/2 cup or more of grated cheese to the dough. Top with a sprinkle of dried herbs, such as thyme or sage, before baking.