Christmas Scones

This recipe came from Fine Cooking, a special issue published in the winter of 2004.  They are delicious, soft and moist, really  like a rich biscuit.  I make them every Christmas for a family brunch.  They have become a Christmas morning tradition at our house.  Particularly delicious with homemade strawberry jam - more on that later.  As an extra bonus, I make them through step #7 and freeze them.  I then bake them frozen for just a few minutes longer.  The do ahead feature certainly makes Christmas morning a bit less stressful!

Makes 8 large scones

Ingredients:
2 cups all-purpose flour (9 ounces) - I always use King Arthur which is now widely available
1/3 cup granulated sugar
1 T. baking powder
1/2 t. salt
6 T. (3 ounces) cold unsalted butter, cut into small cubes
3/4 cup heavy cream
2 large egg yolks

Optional Add-ins: (we prefer them plain - but feel free to try them)
1/2 cup (2 3/4 ounces) dried currants
or:
1 cup (5 1/2 ounces) coarsely chopped bittersweet or semisweet chocolate

For finishing:
1 egg lightly beaten or a few tablespoons of heavy cream
1 to 1 1/2 t. granulated sugar

1.  Heat the oven to 400 degrees F and line a baking sheet with parchment or non-stick foil.  I buy half sheets of parchment paper from King Arthur and use them all time. 
2.  In a large bowl, or the bowl of your food processor, combine the flour, sugar, baking powder, and salt and whisk together or pulse a few times in the processor.

3.  Cut in the butter with a pastry blender or two knives, or pulse in the food processor until the largest pieces of butter are about the size of peas.  

4.  Mix the egg yolks with the cream.  If you've used the food processor, move the flour mixture to a large bowl (mix in any optional add-ins now) and add the cream and yolk mixture all at once. 

5.  Stir the mixture with a fork and then use your hands to gently knead the mixture until all the dry ingredients are absorbed and the dough can be gathered into a moist, shaggy ball.

6.  Set the dough ball in the middle of the baking sheet and pat it gently into a round 1 inch thick and 7 inches in diameter.

7.  With a sharp knife, cut the round into eight wedges and separate them.  The scones may be frozen at this point on the baking sheet.  When frozen they may be packed into plastic freezer bags - it is helpful to write the baking instructions on the bag.

This is a double batch - 16 scones

8.  Before baking, brush the scones with the egg or cream wash and sprinkle with sugar.  
9.  Bake 18-22 minutes (a few minutes longer if frozen) until the scones are golden brown and a toothpick inserted into the center of a wedge comes out clean.  Let cool 10-15 minutes before serving.