Eggless Tender Flaky Scones
This lovely textured scone is from a chef at hastings house, canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones i've ever come across.
Steps
Preheat oven to 400 degrees f.
Mix with a whisk in a big bowl the flour , baking powder , salt and sugar.
Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
Pour in cream and fold in everything until just incorporated.
Do not overmix.
If mixture seems a little dry , add a little more cream.
Fold currants or cranberries into batter.
Press the dough in 3 or 4 batches on lightly floured board 1 1 / 4-inch thick.
Cut into triangles.
All in all about 8-16 scones , depending on size.
Place scones on ungreased cookie parchment.
Brush tops with a bit of cream.
Bake for 15-20 minutes until golden brown.
Let cool on a rack.
Ingredients
all-purpose flour, baking powder, salt, sugar, unsalted butter, whipping cream, currants