I don't make scones very often. Why, I don't know, because I happen to LOVE scones--especially with lots of clotted cream and jam. I guess it's probably a good thing that I don't make them that often, or I would be wider than I am tall (and likewise, it's a good thing clotted cream is so expensive here, otherwise I am sure I would eat it straight from the jar with a spoon. Not that I do that with anything else, coughcoughnutellacough.)
Anyway, so, I was just thinking about making some no-knead bread but I realized I really wanted some bread RIGHT NOW and not in 18 hours, and as a matter of fact, I didn't even really want to wait 2 or 3 hours. What can I say--sometimes, you just need instant gratification.
These came together very quickly; my trick for making anything where butter needs to be cut in is to keep my butter in the freezer. Then, when you're putting biscuits, scones, or pie crust together, you just grate the frozen butter on a coarse grater into your flour. Toss, rub a bit with your fingertips, and add liquids. I made these very small (remember my obsession with small, cute things) and cut them with a knife, which is probably why they didn't rise as tall as they should have. But don't they have a lovely golden color?
And to go with these scones? Well, I could have used the lingonberry jam that's been kicking around in the back of the fridge for.....actually, I have no idea how long. Whenever the last time I went to Ikea was. But since I
Mmmmmmmm. Don't you want to eat one?? Okay, maybe I didn't have any clotted cream lying around, but a hot scone, jam that's not too sugary, and a good cup of tea made for a completely satisfying Sunday morning!
2 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, frozen
1 egg, lightly beaten
1/2 cup cream (or half-and-half, whatever you have around as long as it's not skim milk)
Preheat oven to 375 F. Whisk together the dry ingredients. Using the largest holes on a box grater, grate the frozen butter directly into the bowl with the dry ingredients. Toss with your fingers, rubbing the mixture briefly through your fingertips (not too much!). Combine the egg and cream in a small cup and then pour into the dry ingredients. Stir only until mostly combined; it is perfectly okay to still have some dry flour. Turn the mixture out onto a clean countertop and knead no more than 4 or 5 times, just to bring everything together. Pat out to 3/4" thick. Cut (with cutters or a sharp knife) into approximately 2" rounds or squares. Place on a parchment lined baking sheet, and brush the tops with a bit of cream or egg wash for a nice brown shine. Bake for 15 minutes, or until golden brown. Cool briefly before splitting and serving with cream, butter, jam, nutella, condensed milk, honey....whatever floats your boat.