“Just make sure the scones are not dry…” were the words of wisdom from my husband prior to making our next baking challenge.
Not dry, not dry, not dry. Scones are typically fairly dry, which is why they can be lathered with jam/preserves/clotted cream (if you so dare) until your heart is content. I mean, the ratio of crumb to condiment is 50/50, and I’m ok with that. Actually, I like that. But not this time. These had to be great not only with homemade Smuckers but could also stand on their own.
And I did it. Hooray! The trick? Do not over mix, do not over mix, DO NOT over mix. You should look at this dough and say to yourself “I do not trust Britt in the slightest – there is no way that these will actually hold together let alone will bake up to be gloriously delicious scones”. Be the underachiever, channel your inner lazy baker, and DO NOT over mix. And you will be rewarded with warm, buttery, NOT DRY scones for breakfast.
Yields 6-8 scones
- 2.5 cups flour
- .5 cups almond meal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon kosher salt
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped thyme
- 2 tablespoons chopped sage
- 4 oz/ 1stick cold unsalted butter, cut into pieces
- 1 1/4 cup cold heavy cream, plus 2 tablespoons
- 1 1/2 tablespoons demerrara sugar
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Combine flour, almond meal, baking powder, baking soda, herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Add the butter and mix until the butter is the size of peas (this won’t take very long so watch it).
- Add 1 1/4 cups of the heavy cream and mix until the just combined (less than 15 seconds – really!).
- Transfer to a lightly floured surface and rpat the dough into a rectangle about 1 inch thick. Cut out circles, cutting as closely together as possible.
- Gather the scraps, pat and press the pieces back together and cut out the remaining dough.
- Place the scones on the prepared baking sheet about 1-inch apart.
- Brush the tops with the remaining cream and sprinkle with the sugar.
- Bake for 18-22 minutes, until lightly golden brown.
- Remove to a baking rack and let cool slightly.