Sometimes I need someone to remind me that more is not always better. Usually when I make something I go for rich, decadent, ooey and gooey and over the top. When my Mom asked me to make her scones I immediately asked “What kind?” With every attempt to persuade her into a flavoured scone, she still wanted plain! Ok, Ok! We all love the scones I have made in the past so I stuck with the recipe, I just omitted all the extras.
The Barefoot Contessa Cookbook
Barefoot Contessa, Episode: Big Breakfast, from Food Network
4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
1. Preheat the oven to 400 degrees F.
2. Combine 4 cups flour, 2 tablespoons sugar, the baking powder and salt in an electric mixer fitted with a paddle attachment.
3.Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
4. Combine the eggs and heavy cream and quickly add to the flour/butter mixture.
5. Combine until just blended. Dump the dough out onto a floured surface and be sure it is well combined.
6. Flour your hands and separate into 3 discs (usually I do 2 discs, but I get complaints that they are too big!) and cut into triangles
7. Place on a baking sheet lined with parchment
8. Brush with egg wash and bake 20-30 minutes or until the edges are golden and the centres are done.
These were delicious! I will admit, as much as I love having extras in my scones these were fantastic. They were, dare I say, so flavourful! I could taste the buttery goodness. The texture was amazing, a little lighter than the flavoured ones.
I usually don’t put anything on my scones, I like to enjoy the flavour that they are, but because these were plain I thought I would give it a try.
Butter – was a little too much as there is already 3/4 of a pound in the recipe!
Jam – too sweet
Honey – not a fan
I still prefer to eat them plain and enjoy their natural flavour. Thank you Mom for bringing me back to the basics. I will be making these again!