- Cook Time: 12 - 14 minutes
- Servings: 8
- Course: Breakfast
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup cold butter, cut into pieces
- 1 egg
- 1/2 cup whipping cream
- 3 teaspoons vanilla
- Whipping cream or milk
- Butter, desired-flavor jam, lemon curd or Devonshire Cream* (recipe follows)
Line baking sheet with Reynolds® Parchment Paper; set aside. In a large bowl, stir together flour, 1/4 cup sugar, baking powder and salt. Using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
In a small bowl, whisk together egg, 1/2 cup whipping cream and vanilla. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
Place rectangles or wedges 1 inch apart on prepared baking sheet. Brush rectangles or wedges with additional whipping cream and sprinkle with additional sugar.
Bake in a 400°F oven for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes. Serve warm with additional butter, jam, lemon curd or Devonshire Cream.
Prepare as above, except add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the flour mixture; after cutting in butter, stir in 3/4 cup finely chopped, peeled apple. Sprinkle tops with cinnamon-sugar instead of plain sugar. Scones may take 1 to 2 minutes longer to bake.
Poppy Seed Scones:
Prepare as above, except add 2 tablespoons poppy seeds and 1 teaspoon finely shredded lemon, orange or lime peel to the flour mixture. Currant Scones Prepare as above, except add 1/2 cup dried currants or snipped raisins with the cream mixture.
Chocolate Chip Scones:
Prepare as above, except add 1/8 teaspoon ground cinnamon to the flour mixture and add 1/2 cup miniature semisweet chocolate pieces with the cream mixture.
Cranberry Pecan Scones:
Prepare as above, except add 1/2 cup chopped fresh or dried cranberries and 1/4 cup chopped pecans, toasted, with the cream mixture.
Prepare as above, except add 1/2 cup fresh or frozen blueberries, raspberries or chopped strawberries with the cream mixture.
Peach Almond Scones:
Prepare as above, except add 1/2 cup finely chopped, peeled peaches, 1/4 cup sliced almonds and 1/4 teaspoon almond extract with the cream mixture.