1. Preheat oven to 400 degrees.
2. In food processor, blend dry ingredients. Cut in the butter.
3. Whisk together the cream and yolks and any extracts. Add to butter mixture and process just until combined.
4. Knead gently to gather into a ball on a floured surface; don't overknead. Pat into a round 7 inches in diameter and 1 inch thick.
5. Cut into 8 wedges. If desired, brush the scones with an eggwash made of one egg white mixed with a bit of cream or milk and sprinkle with extra sugar.
6. Place the separated wedges on a baking sheet and bake 18-22 minutes until golden brown on the bottom.
Notes: Options:
Chocolate chunk: Add 1 cup chocolate pieces after butter and 1 tsp chocolate or vanilla extract.
Cherry Vanilla: Add 1 cup dried cherries after butter and 2 tsp vanilla extract.
Currant: Add 1/2 cup dried currants after butter.
Double ginger: Add 1/2 tsp ground ginger to dry ingredients and 3/4 cup chopped crystallized ginger after butter.
Walnut date: Add 3/4 cup walnuts and 1/2 cup dried dates after butter.
Rosemary scones: reduce sugar to 2 Tbsp and increase salt to 3/4 tsp/ Add 2 Tbsp finely chopped rosemary to dry ingredients. Sprinkle lightly with sea salt instead of sugar.
2. In food processor, blend dry ingredients. Cut in the butter.
3. Whisk together the cream and yolks and any extracts. Add to butter mixture and process just until combined.
4. Knead gently to gather into a ball on a floured surface; don't overknead. Pat into a round 7 inches in diameter and 1 inch thick.
5. Cut into 8 wedges. If desired, brush the scones with an eggwash made of one egg white mixed with a bit of cream or milk and sprinkle with extra sugar.
6. Place the separated wedges on a baking sheet and bake 18-22 minutes until golden brown on the bottom.
Notes: Options:
Chocolate chunk: Add 1 cup chocolate pieces after butter and 1 tsp chocolate or vanilla extract.
Cherry Vanilla: Add 1 cup dried cherries after butter and 2 tsp vanilla extract.
Currant: Add 1/2 cup dried currants after butter.
Double ginger: Add 1/2 tsp ground ginger to dry ingredients and 3/4 cup chopped crystallized ginger after butter.
Walnut date: Add 3/4 cup walnuts and 1/2 cup dried dates after butter.
Rosemary scones: reduce sugar to 2 Tbsp and increase salt to 3/4 tsp/ Add 2 Tbsp finely chopped rosemary to dry ingredients. Sprinkle lightly with sea salt instead of sugar.
