I found another scone recipe, and this one is my favorite so far. The original recipe was just a plain scone; I added the orange zest and craisins. (I like to live on the wild side.)I bet you could substitute chocolate chips if that’s how you roll. These were tender and almost light- just shy of perfect!
- 2 cups cake flour, more as needed
- ½ tsp salt
- 2 tsp baking powder
- 3 TBSP sugar
- 5 TBSP cold butter, cut into pieces
- 1 egg, lightly beaten
- ½ to ¾ cup heavy cream, more for brushing
- zest from one orange
- 1/3 cup craisins
- Heat oven to 450 degrees. Put the flour, salt, baking powder, and 2 TBSP of sugar in a food processor and pulse 3 times to combine. Add butter and pulse until mixture resembles cornmeal. Turn into large bowl.
- Add egg and zest and just enough cream to form a slightly sticky dough. Add craisins and mix to combine. If dough is too sticky, add a little flour. Dough should still stick a little to your hands.
- Turn dough onto a lightly floured surface and knead once or twice, then press into a ¾ inch thick rectangle, about 8” x 8”. Cut dough into approximately 9 squares, and arrange on a parchment lines baking sheet, about an inch apart. Brush the top of each scone with a bit of cream and sprinkle with reserved sugar.
- Bake at 450 degrees for 9-12 minutes, or until scones are golden brown. Serve immediately.