The original scone was round and flat and usually as large as a dinner plate. It was made and baked on a griddle and then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably. According to British English the correct pronunciation when saying scone is that it rhymes with ‘gone’ rather than ‘bone’.
2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher Flake Sea Salt
1/2 cup (1 stick) unsalted butter, cold
1/2 cup heavy whipping cream cold
1/2 teaspoon Madagascar Vanilla Extract
Optional add ins:
Mixed Berries - follow recipe and add fresh or frozen mixed berries
Dried Fruit - add 1 cup currants, cranberries, blueberries, raisins or chopped mixed dried fruit
Cherry Chocolate Chip: Follow recipe below and add 3/4 cup semi-sweet chocolate chips and 3/4 cup chopped fresh or frozen cherries.
Savory Herb: Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 1 tablespoon Herbes de Provence or Italian Seasoning. You can also add 1 cup shredded cheese to the dough and top with sea salt before or after baking.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine.
Cut the butter into pieces, and add to the food processor. Pulse the food processor until the mixture resembles coarse meal. With the food processor running on low speed, stream in the cream and vanilla extract.
When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
Flatten each portion of dough into a round on the parchment paper, about 1 1/2-inches thick. Cut each into 6 triangles with a knife, and pull the triangles slightly away from one another leaving about 1/2-inch in between.
Bake the scones for 14 to 16 minutes, or until set in the centers and slightly golden on the bottoms.