Scones

Makes: 8 or 10

Time: About 40 minutes

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A proper English scone is all about balance; it should be rich but not too sweet, with a surprisingly crisp and delightful crust wrapped around a meltingly tender crumb. Be delicate with the dough to maintain its light texture. If you have a food processor, just pulse the ingredients together and you’re done.

• 2 cups cake flour, plus more as needed
• 1 tablespoon baking powder
• ½ teaspoon salt
• 3 tablespoons sugar
• 5 tablespoons cold butter, cut into pieces
• 1 egg, beaten
• ½–¾ cup cream, plus more for brushing

1. Heat the oven to 450°F. Whisk the flour, baking powder, salt, and 2 tablespoons of the sugar together in a large bowl. Add the butter and work it into the flour mixture, breaking it into tiny pieces with your fingers until the mixture looks like coarse meal.
2. Add the egg and just enough cream to form a slightly sticky dough. If the dough is very sticky, add a tiny bit of flour; the dough should still stick to your hands a little.
3. Sprinkle a little flour on a clean work surface and turn out the dough onto the flour. Knead the dough once or twice. Press it into a ¾-inch-thick circle; cut into 8 or 10 wedges with a sharp knife. Separate the wedges and put them on an ungreased baking sheet, not touching. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
4. Bake for 9 to 11 minutes, until the scones are light golden brown. Serve immediately.

Whole Wheat–Oatmeal Scones If light and delicate isn’t your thing, try this heartier version: Substitute 1¼ cups whole wheat flour for the cake flour. Add ¾ cup rolled oats to the flour mixture.

Orange-Caraway Scones Mix 1 tablespoon caraway seeds and 1 tablespoon grated orange zest into the flour mixture.

Lemon-Yogurt Scones Substitute yogurt for the cream, and stir 3 tablespoons fresh lemon juice and 1 tablespoon grated lemon zest into the yogurt before adding it to the flour mixture.

Berry or Raisin Scones If you like, add up to 1 tablespoon grated orange or lemon zest to the flour mixture. Stir ⅓ cup fresh or frozen raspberries or blueberries, dried cranberries, or raisins into the flour mixture before adding the cream.

Parmesan Scones Add ¾ cup grated Parmesan to the flour mixture before adding the cream. Omit the final sprinkle of sugar.

Rosemary-Gruyère Scones Mix ½ cup grated Gruyère cheese and 2 tablespoons chopped fresh rosemary into the flour mixture before adding the cream. Omit the final sprinkle of sugar.

5 Undeniably Good Flavor Combinations for Scones

1. Blueberries and grated lemon zest
2. Pears and chopped candied ginger
3. Blackberries and grated orange zest
4. Almonds and any chopped dried fruit, like fig, cherry, or apricot
5. Chopped chocolate and walnuts