Classic Scones

So basically I'm addicted to scones.

These are from our friend Mark Bittman and they are rich and creamy and biscuity and sooooo good with some Greek yogurt and a little apricot puree spread on the top. Kind of like clotted cream and jam, only my version. Thank you once again Mr. Bittman my friend.

Here's the link:

http://www.nytimes.com/2010/10/13/dining/13minirex.html?ref=dining

Ingredients:

2 C. cake flour, more as needed

1/2 tsp. salt

2 tsp. baking powder

3 T. sugar

5 T. cold butter, cut into pieces

1 egg

1/2 - 3/4 C. heavy whipping cream, more for brushing

Directions:

1. Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.

2. Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.

3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.

4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Yield: 8 to 10 scones.