The secret to making the best tender scones is to use a light tough, and work quickly to keep the butter and cream cold when it reaches the oven. You'll be rewarded with light, tender, and absolutely delicious scones that are so easy they and sure to become a new favorite in your home!
Course Breakfast, Dessert, Snack, Brunch
Cuisine American, English
Keyword fall recipes, scones, Make Ahead, Breads, baking, biscuits, biscuits from scratch, homemade bread
Prep Time 10minutes
Cook Time 15minutes
cooling time 5minutes
Total Time 30minutes
grater, pastry blender, or 2 knives
2cups self rising flour(see notes below on how to use all purpose flour)
1/4cupgranulated cane sugar
3/4cupheavy cream(do not substitute with milk or half-n-half)
1/2cup dried cranberries
Icing Glaze (optional)
1Talmond extract(can substitute with other extracts, including vanilla)
Preheat the oven to 425º.
Using a medium mixing bowl, stir together the self-rising flour and sugar. Grate the butter using a box grater and stir into the flour. You can also cut the butter directly in the flour mixture using two knives or a pastry blender. With either method, the mixture should look like coarse crumbs the size of peas. Stir in the dried cranberries.
Create a well in the center of the mixing bowl and pour in all of the cream at once. Genty mix with a fork or rubber spatula just until the dry indients are absorbed. This should only take about 15-30 seconds.
Turn the dough onto a lightly floured surface and press together with your hands until the dough pulls together. Flatten the dough slightly, and fold into thirds as if you were folding a letter. Turn the dough and fold again. Press in the sides of the dough to create a circular shape.
Cut the dough into 6 wedges. Place them on a greased or parchment lined baking sheet. Leave 1" of spacing between each wedge.
Bake scones in the center of the oven for 13-17 minutes, or until golden. Let cool for 5 minutes before icing.
Icing Glaze (optional)
Whisk together confectioners' sugar, heavy cream, and extract until the glaze is smooth. Drizzle over the top of the scones with a large tablespoon, letting it run over the sides slightly.
You can use all-purpose flour in place of self-rising flour, with these additions:2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.