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                                                                  Light, cakey, and creamy, these scones are begging for jam or Roasted Rhubarb Compote and clotted cream. Try them as an afternoon snack or paired with your morning tea—they’re easy to make and always elegant. Special equipment: This set of Ateco round cutters is useful to have in your kitchen. We used the 2-1/2-inch one to make these scones. Game plan: We keep a few sticks of butter in the freezer for whenever the urge for perfectly light biscuits or scones sets in. This recipe was featured as part of our Mother’s Day tea party menu.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup organic all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tbsp organic sugar, granulated
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 3/4 cup organic heavy whipping cream
                                                                  • Yes No 1 large organic egg
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Combine the flour, baking powder, sugar, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Grate the frozen butter through the large holes on a box grater; add to the flour mixture and toss until well combined. Whisk together 3/4 cup of the heavy cream and the egg in a small bowl until the egg is broken up. Pour into the flour mixture and mix briefly with your hands or a wooden spoon until the dough just comes together, about 2 minutes.
                                                                  • Turn the dough out onto a lightly floured surface and, with lightly floured hands, shape into a circle. Use a rolling pin to roll the dough to about 1/2-inch thickness. Dip a 2-1/2-inch biscuit cutter in some extra flour, tap off the excess, and stamp out as many scones as possible. Reroll and stamp until you have a total of 12.
                                                                  • Place the scones at least 1/2 inch apart on a baking sheet lined with parchment paper. Brush the tops of the scones with the remaining 1 tablespoon cream. Bake until they are puffed and the tops are golden and flecked with brown, about 10 to 12 minutes. (If scones on one side of the pan begin to get too dark, rotate the pan to ensure even cooking.) Remove the scones to a wire rack to cool. Serve warm or at room temperature.
                                                                  Yields: 12scones
                                                                    Steps:
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                                                                    paper

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