There is something about the comforting taste of a scone. They promise a beautiful start to leisurely mornings or are perfect for your afternoon tea. They require a light touch so they are tender in texture.
Serve with confitures or lemon curd.
Mis en Place
125g Unsalted Butter (cold & cubed) 480g All Purpose Flour 4g Salt 110g Sugar 25g Baking Powder 90g Buttermilk 90g 35% Cream 100g Whole Egg
Zest of 1 Meyer Lemons
50 g Egg Yolk
35 g 35% Cream
1 g Salt
Sift flour, salt, sugar, and baking powder and zest of 1 lemon into a mixing bowl.
Add the cold cubed butter to the dry ingredients and mix with a paddle attachment until the butter is a crumbly texture.
In a mixing bowl, combine buttermilk, heavy cream and whole eggs.
Add the liquid ingredients to the dry ingredient and mix until just combined, dough will look slightly dry still.
Do not over mix.
Finish mixing the dough by hand and shape into a rectangle about 2” thick.
Wrap the scone dough in plastic wrap and let it rest in the refrigerator for a minimum of 1 hour or up to 24 hours.
Pre heat convection oven to 350 degrees.
Once chilled, unwrap dough and roll the dough to 1” thick.
Depending the shape you prefer, using a 3” round cutter for round scones or for triangles, cut the scones into 3” squares and then cut each again diagonally across.
Place scones on a baking sheet.
Whisk egg wash ingredients together and brush over scones, sprinkle with coarse sugar.
Bake for 10-15 minutes or until golden.