The Simplest Scones

If it's cold enough to turn on your oven, it's a good day to make scones. Consider this a rule to live by. 

My favorite recipe comes from Alice Waters' book The Art of Simple Food, and it really is the simplest. Once you get the hang of it, you can make all kinds of variations -- adding nuts, fruits, fun glazes, or chocolate. I've even made these with gluten free flour (by Cup4Cup), and they were still perfect. 

Alice Waters' Scones from The Art of Simple Food

Preheat oven to 400ºF.

Measure and mix together in a large bowl:

  • 2 cups unbleached whole-wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar

Stir in:

  • 1 1/3 cups cream

Mix until the dough just starts to come together, it will be sticky. Turn it out onto a floured surface and knead briefly, just enough to bring the dough completely together. Pat it into an 8-inch circle.

Brush with:

  • 2 tablespoons melted butter  

And sprinkle with:

  • 1 1/2 tablespoons sugar

Cut the circle into 8 wedges and place the wedges 1 inch apart on a baking sheet lined with parchment. Bake for 17 minutes, or until golden brown.

I like to serve mine with butter and honey. And a pot of tea.