Scones have a bad rap for being dry, but these ones are anything but. As with biscuits, the standard scone method involves cutting butter into dry ingredients—and hoping you don’t cut it too small or let it get too warm. This version skips the butter altogether and uses lots of cream instead. In turn, the recipe is nothing more than: dump ingredients in a bowl and stir. The white whole-wheat flour adds nutty flavor (though feel free to swap in an equal amount of all-purpose, or even half all-purpose and half standard whole-wheat). The raw sugar brings caramely vibes and an awesome crust. Serve with butter or, my favorites, clotted cream or crème fraîche. —Emma Laperruque
(28 grams) demerara sugar, plus more to sprinkle on top
3 1/4 teaspoons
1 1/2 cups
(353 grams) cold heavy cream, plus more to brush on top
In This Recipe
Heat the oven to 400°F. Line a half sheet pan with parchment or a silicone mat.
Combine the flour, sugar, baking powder, and salt in a large bowl. Stir with a spoon to combine. Add half the cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing together by hand—until there are no more noticeable dry spots, but don’t overwork!—then transfer to a lightly floured work surface. Use your hands to pat the dough into a circle that’s 6 inches wide and 1 inch high. Cut into 6 triangles. Brush the tops with plenty of cream, then sprinkle with lots of demerara sugar (they should be completely covered).
Transfer the scones to the lined baking sheet, spacing them out evenly. Bake for about 20 minutes—rotating the tray halfway through—until well-risen, with browned bottoms and a golden-brown crust.
These are best the day they're baked—especially when still warm—but no one will complain if you have leftovers tomorrow.