Scones are in a category of the baking world called quick breads. This means that scones (and other quick breads like biscuits) can be made and baked quickly because chemical leavening is used instead of yeast to make the bread rise.  Baking powder is what is used to leaven these scones and you may notice that this recipe has a lot of baking powder in it. This helps the scones be very fluffy.  Scones are very similar to an American biscuit and the two baked goods have very similar ingredients and techniques for making them. While there are varying kinds of scones around the world, the scones that are typically seen in American bakeries are slightly sweetened and typically have fruit or other add-ins mixed in.

Ingredients:

• 2 c flour, plus more for hands and work surface
• 1/2 c  sugar
• 1/2 tsp salt
• 1 Tab baking powder
• 1/2 c butter, frozen, cut into 1/4 cubes
• 1/2 c heavy cream or buttermilk (plus 2 Tab for brushing)
• 1 large egg
• 11/2 tsp vanilla
• 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc

Directions:

1. Preheat the oven to 425°.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, and any other herbs or spices you may choose to add until well combined.
3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal.
4. Toss your berries or other mixins if using throughout the mixture at this point.
5. Lightly whisk together the heavy cream, the egg, and any zests or extracts you may decide to use.
6. Pour the wet ingredients into the dry ingredients.
7. Mix just until the liquid is absorbed. The dough will be shaggy and crumbly at this point but it will come together on the counter.I cannot stress this point enough: do not over-mix this dough! Just a few turns of the spoon to get everything absorbed and then stop! Those gluten strands are going to start developing as soon as the liquid is added. We aren’t making a crusty, chewy yeast bread here! Be very gentle!
8. Turn the dough out onto a lightly floured counter top.
9. With floured hands, gently pat out the dough to about 1″ thick.
10. Fold the dough in half and then turn it 90 degrees.
11. Pat out and fold again about 5 more times. Be very gently with the dough here.
12. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
13. Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet.
14. Brush lightly with cream and sprinkle liberally with  sugar, if desired.
15. Bake at 425° for 13-16 minutes until golden brown. If desired, sprinkle with extra sugar for more texture.
16. Eat warm with coffee or tea. Try not to eat the whole pan. It’s a challenge.
17. Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap and store in the freezer for up to 3 months. Refresh in the oven at 325F (162C) until warmed through.

Note:  Always make sure your fat and liquid ingredients are cold. You want a cold dough to hit the oven. The steam created from the evaporation of the water helps to create lighter scones.
Be very gentle with the dough and handle as little as possible. The heat from your hands will warm up the dough and working the dough too much will result in tough scones.
This recipe makes a sweet scone which is what we are used to in America. If you want a less sweet scone, cut down on the sugar in the recipe by half.

Ideas for flavoring your scones:
ADD SPICES such as cinnamon, nutmeg, cardamom, clove, allspice, and ginger into the dry ingredients when mixing.
ADD HERBS such as mint, basil, rosemary, and thyme into the dry ingredients when mixing.
ADD CITRUS ZESTS such as orange, lemon, lime, and grapefruit into the liquid ingredients when whisking them together.
ADD EXTRACTS such as vanilla, lemon, almond, anise, and mint into the liquid ingredients when whisking them together.
ADD MIX-INS such as fresh or frozen berries (blueberries, raspberries, cherries, strawberries), chocolate chips, toasted coconut, chopped nuts (pecans, almonds, pistachios) after cutting in the butter and before adding the liquid.
ADD A GLAZE OR FROSTING if you want more of a dessert scone. A simple powdered sugar glaze made with lemon or orange juice or a light cream cheese frosting can be added after baking and cooled slightly for a sweeter more dessert-like scone.

Serves:  8 scones

Source:  bakerbettie.com