Ever want a quick biscuit with minimal ingredients? How about one that works for breakfast, lunch, dinner, and even desert? If you’ve never had or made a scone (or a cream biscuit), here’s the recipe and directions! It’s an unbelievably versatile baked good. Personally, I prefer it warm, slathered in butter and covered with honey. But you can also prepare it with whipped cream and strawberries! Told you it was versatile…
- 2 cups (240g) All Purpose Flour
- 1 cup heavy whipping cream
- 5 tbsp Unsalted Butter
- 1 tbsp (12g) Baking Powder
- 3/4 tbsp (8g) Kosher salt
- Mixing bowl
- Parchment Paper
- Sheet pan
- Whisk (optional)
- Spatula (optional)
- Pour your flour into your mixing bowl.
- Line your sheet pan/cookie sheet with parchment paper.
- Preheat oven to 450 F / 230 C
- Add the salt and the baking powder to the flour and mix with the whisk (or your hands, whichever you prefer).
- Cut 4 tbsp of the butter into 1/2″ (1.5cm) squares.
- Add the butter to the dry ingredients and lightly mix. Smash every piece of butter between your fingers.
- Once the butter has been smashed, add the heavy whipping cream to the mix.
- Mix the ingredients with a spatula or your hands until it forms a nice dough like consistency. I suggest you use your hands!
- Begin breaking pieces of the dough and placing them on the parchment line sheet pan. Typically you end up with 6-8.
- With the remaining 1 tbsp of butter, melt it in the microwave or in a sauce pan.
- Using the silicon brush, coat the tops of your dough balls on the sheet pan.
- Place the pan into the oven 15 minutes or until the tops are golden brown
- Remove from the oven and let cool – but eat them while they’re still warm!