3 cups of bread flour
1/2 cup of sugar
2 T. baking powder (yes, that is tablespoons!)
1/2 tsp. salt
2 cups heavy cream (very cold)
Amount below is based on baking all 12 scones. If you bake less, then adjust the milk and sugar accordingly.
2 T. milk
3 T. coarse sugar (may use regular sugar)
2. Sift the flour, sugar, baking powder and salt together into a mixing bowl.
3. Make a well in the center of the flour mixture.
4. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened. ( I do use a good stand mixer with a dough hook and mix on very low speed just until cream is incorporated.)
5. Place the dough onto one of the 10 inch wax paper circles and press out dough to the edges.
6. Cover the dough with the second paper circle.
7. Place dough on flat surface that can go into freezer.
8. Freeze until very firm, at least 12 hours.
9. Thaw dough for 5 minutes at room temperature.
10. Place on a cutting board and cut into 12 wedges.
11. Now you can bake the number of scones that you need and freeze the rest for later.
12. Place scones on GREASED baking sheet about 2 inches apart. They will spread.
13. Brush with milk and sprinkle sugar on top.
14. Bake for 20 to 25 minutes or until golden brown.
15. Serve with Devonshire Cream and jam. (We do make fresh, homemade Hallauer Devonshire Cream!)
And now grab some coffee or tea, sit back, and ENJOY!