Best Ever Scone Recipe

A little back story first...

One of my closest friends, Moriah, threw an intimate brunch a few weeks ago in celebration of our newest addition! She made the most delicious homemade scones and everyone was raving (along with every other detail of the day) ―

I made them myself this weekend and was reminded of how absolutely wonderful they are (and surprisingly quick). I asked her if I could share the recipe, and lucky for us, she obliged!

Every time I visit her, I find myself asking a thousand questions. It usually goes something like this:

"Where is this from? And this?"

"Oh and what about this?"

"Oh...you made it!?"

and "My goodness - WHAT IS THIS RECIPE!?!"

She sends a monthly newsletter where she shares her latest thoughts on homemaking, books, wardrobe and design. I look forward to it each month, and you can easily sign up here! She's one of the best homemakers I know, and looks after her family in the most admirable, dedicated ways.

Now, onto the scones!

Note: this recipe can be made ahead of time, securely wrapped and frozen for a quick morning treat!

Ingredients ―

• 2 Cups All Purpose Flour
• 1/3 Cup Sugar
• 1 TBS Baking Powder
• 1/2 TSP Salt
• 1/2 Cup Cold Salted Butter (Cut into 1/2" cubes)
• 1 1/4 Cup Whipping Cream
• Wax Paper
• Optional: Turbinado Cane Sugar

Directions ―

1. Preheat Oven to 450°F
2. Stir together flour, sugar, baking powder and salt.
3. Cut butter and add to flour mixture using a pastry blender until crumbly.
4. Add 1 cup whipping cream, stirring as you add to ensure dry ingredients are evenly coated and moistened *you'll use the remaining cream to brush on top
5. Turn dough onto wax paper; Gently press into a 7" round. Cut round into 8 wedges. (For 16 small wedges, divide dough into 2 and gently press into a 4" round. Cut both rounds into 8 wedges.)
6. Place wedges 2" apart on a slightly greased baking sheet or parchment paper. Brush tops with remaining cream until lightly moistened. Optional: Sprinkle cane sugar on top for a slightly sweeter scone with a bit of crunch.
7. Bake at 450°F for 12-15 minutes or until edges are golden bronze.

additional note from Moriah:

For the best experience, cool for 10 minutes and serve with a lashing of English clotted cream and a spoonful of your favorite strawberry jam. If you're in Nashville, find clotted cream at Whole Foods in the refrigerated section of the International Foods aisle.

For homemade jam, use the Sure Jell Premium Fruit Pectin Recipe that's located in the box. The freezer jam is simple and easy to make!

enjoy!