Preparation

Directions:   

• Whisk flour, sugar, salt, and baking powder in a large bowl. Using a box grater, grate cold butter on largest holes, into the flour mixture. Toss with a fork to combine well, until pea-sized crumbs are formed.   
• Whisk cream and egg together in a small bowl. Drizzle over dry ingredients and add mix-ins. Stir gently until everything is moistened.   
• Form dough into a ball, roll or pat out on a floured surface, and cut into triangles, circles, or squares. Place scones 2 inches apart on a parchment lined baking sheet. If desired, brush with a little extra cream and sprinkle with a bit of sugar. Bake at 400 for 18-24 minutes, until golden brown. Cool for 10 minutes before eating.   
• TIP: Before baking, chill scones in the refrigerator for 15-30 minutes. This helps prevent spreading of dough when baking.   
• Make ahead: Unbaked scones can be frozen on a sheet for 2 hours, then placed together in an airtight freezer bag or container and frozen for up to a month. Bake from frozen, adding a few extra minutes to baking time.   

For a savory scone: Decrease sugar to 1 Tablespoon, increase milk to 2/3 cup.  

Our favorite mix-ins:   

Sweet recipes:   

• Lemon Walnut: 2 teaspoons grated lemon zest, 1 Tablespoon lemon juice, ½ cup chopped walnuts   
• Chai Currant: 2 bags chai tea (removed from bags), ½ cup sliced almonds, ½ cup dried currants   
• Cherry Cacao:  ½ cup chopped dried cherries, ¼ cup cacao nibs   

Savory recipes:   

• Chorizo & Cheese:  ½ cup diced Lowry Provisions chorizo, ½ cup shredded cheddar cheese, 1 Tablespoon minced chives   
• Hot Honey: 1/3 cup diced medium-hot peppers (jalapeno, serrano, or fresno), 3 Tablespoons minced shallot, 2 teaspoons chipotle powder. After baking, drizzle with honey.   
• Peanut Cumin:  ½ cup chopped peanuts, 1 teaspoon cumin, 1 Tablespoon grated fresh ginger