- serves 28
With this recipe, you can also make Ricardo's Ham Mini Scones by clicking here.
625 mL (2 1/2 cups) unbleached all-purpose flour
30 mL (2 tablespoons) sugar
10 mL (2 teaspoons) baking powder
2 ½ mL (1/2 teaspoon) baking soda
1 pinch salt
125 mL (1/2 cup) chilled unsalted butter, cut into cubes
180 mL (3/4 cup) 35% cream
15 mL (1 tablespoon) lemon juice
Cream for brushing
1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a bowl, combine the dry ingredients. Add the butter. Using a pastry blender or two table knives, cut the butter into the dry ingredients until the pieces are pea-sized. Add the cream and the lemon juice. Stir with a fork until the flour is just moistened.
3. On a floured surface, knead the dough lightly until it just forms a ball. Add small amounts of flour as needed to stop the dough from sticking.
4. Flatten the dough by hand or roll it out 1 cm (1/2 inch) thick.
5. Using a 4-cm (1 1/2-inch) round cookie cutter, cut 14 rounds of dough. Cut the remaining dough into squares of the same size. Arrange the rounds and squares on the baking sheet. Brush with cream. Sprinkle the round scones with sugar (for use in Strawberry Scones or to be eaten with jam). The square scones will be used in the recipe for Ham Scones.
6. Bake until lightly browned, 15 to 20 minutes.
7. Let cool. Scones are best if eaten the same day, but you can freeze them if desired.
8. Note: You can use a food processor for the first 2 steps. Process until the butter is pea-sized.
The dough scraps can be rolled out a second time, but the resulting scones will have slightly irregular shapes.