This recipe makes the best scones. The beauty of this recipe is the work is all done in the food processor and in as little as 5 minutes you can have these beauties in the oven. These pair well with a zesty blueberry or cranberry jam or chutney, or better yet they make the perfect side for a homemade soup, stew or chili . Preheat oven to 425°, And to the food processor fitted with the bottom blade add:
2 c flour
1 T sugar
1 T baking powder
1/4 tsp. cayenne pepper
1/4 tsp. mustard powder
Put the above in the food processor and pulse a couple of times to combine.
To the food processor add:
5 pads (tbsp) of cold salted butter
Pulse until combined and mixture resembles coarse crumbs with some larger lumps
1 cup whipping or heavy cream
Blend or pulse in food processor just until the mixture starts to form a ball
Remove from food processor onto a floured surface. Punch it down roughly to form a hole. Here you can add 1/2 – 3/4 cup small diced Old Balderson Cheddar or your favourite old nippy cheddar. More is better than less.
Kneed just to bring everything together to combine and flatten into a disc. Try not to handle the dough too much. About 8″X 1″. Get a large knife and cut across and again and again until you have 8 triangle pieces. Keep them in a circle on the board. Brush with a bit of cream or beat an egg and brush with an egg wash. Place on baking sheet lined with parchment.
Bake for 13 minutes or until golden and the sides of the scones look dry not wet.
Let them sit 5 minutes before moving them. Enjoy!