Best Scones you’ll ever eat. Ever! <br /> <br />Ingredients: <br />1 cup (250mL) 35% cream <br />2 1/3 cups (575 mL) all-purpose flour <br />3 Tbsp (45 ml) granulated sugar <br />1 Tbsp (15 mL) baking powder <br />½ tsp (2 mL) table salt <br />2/3 cup (150 mL) chilled unsalted butter, cut into 1/2-inch cubes <br />1 Tbsp plus 1 tsp (20 mL) honey <br />2 tsp (10 mL) 35% cream for brushing <br />1 Tbsp (15 mL) turbinado sugar <br /> <br />Method: <br />Pre heat the oven to 400°F (200ºC) <br /> <br />Line a baking sheet with parchment. <br />Whip the cream on medium-high speed until soft peaks form; keep chilled while you mix the other ingredients. <br />In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and work with your fingers until it resembles coarse meal. <br />Make a well in the centre of the mixture and add the honey and 1/3 of the whipped cream. Use a spatula to fold the ingredients together until incorporated. Then continue with the remaining cream. <br />Lightly work the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter and gently knead it a few more times. Shape it by hand into a 9 x ¾” thick disk. Place on the baking sheet and cover with plastic wrap; refrigerate for 10 minutes. <br />Cut the dough into 8 even wedges, and pull them 2” apart on the baking sheet. Brush with the remaining 2 tsp cream and sprinkle with the turbinado sugar. <br />Bake until lightly browned on top, 15 to 20 minutes. <br />Wrap the baked scones in a tea towel to cool… but they are best eaten hot right from the oven.
