1-2-3-4 Scones

Ingredients

• 3 cup all-purpose flour
• 0.25 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp fine salt
• 8 tbsp unsalted butter (Cold; cut into pieces)
• 1 cup dried fruit (Such as dried cranberries, cherries, raisins, or currants; fresh blueberries or raspberries may be substituted in an equal amount)
• 1 cup heavy cream (Cold)
• 1 egg (Cold)
• all-purpose flour (Additional flour for the work surface; use as needed)

Steps

1. 1

   Arrange a rack in the center of the oven and preheat it to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   In a food processor, combine the flour, sugar, baking powder, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs with a few small visible pieces of butter. If you do not have a food processor, freeze the butter as a single piece for at least 30 minutes, then grate it on the large holes of a box grater into the dry ingredients and toss to combine.

3. 3

   Add the dried fruit to the flour mixture and pulse or toss briefly to distribute it evenly.

4. 4

   In a separate bowl, whisk together the cold cream and cold egg until combined.

5. 5

   Pour the cream mixture into the dry ingredients. Pulse or stir just until a shaggy dough forms; do not overmix.

6. 6

   Turn the dough onto a lightly floured work surface. Knead gently only until it comes together, using a light touch so the butter remains cold and the scones stay tender.

7. 7

   Pat the dough into a thick round and cut it into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them apart.

8. 8

   Chill the shaped scones until the dough is firm and cold, about 15 minutes. This helps prevent excessive spreading during baking.

9. 9

   Bake for about 14 to 16 minutes, until the scones are puffed and lightly golden. If using convection, keep the oven at 425°F and bake for 12 to 14 minutes instead of reducing the temperature.

10. 10

    Cool the scones on the baking sheet or a wire rack before serving. They should have a tender, moist crumb and lightly crisp edges.

Notes

The page excerpt does not expose the complete ingredient list or method because the recipe requires membership. The ingredient quantities and detailed method above are therefore a low-confidence reconstruction from the stated 1-2-3-4 cream-scone formula and the visible preparation notes. Variations mentioned by the source include substituting fresh blueberries or raspberries for dried fruit, adding 1 cup toasted and chopped pecans, walnuts, or hazelnuts, incorporating cinnamon, cardamom, or ginger into the dry ingredients, or adding grated lemon or orange zest to the wet ingredients. Keep the cream and egg cold. The source lists 1 hour total time, including active preparation and cooling, with about 30 minutes active time.

Nutrition per serving

• breakfast
• brunch
• dessert
• baked
• vegetarian
• make-ahead
• British
• tea-time