Baking: The Rubbing In Method for Scones

Notes

The Rubbing In Method works because the cold butter pieces create steam when they hit the oven's heat, forming layers in the scone. Keeping the butter cold is key, so work quickly and have your ingredients prepped in advance. Common mistakes include overworking the dough, which can lead to tough scones, and not keeping the butter cold enough, which can result in a dense texture. For safety, ensure your oven is preheated properly to avoid any risk of undercooked dough. You can prepare the scone dough ahead of time, cover it, and refrigerate it for up to 2 hours before baking. Store baked scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Steps

1. 1 Preheat your oven to 400°F.
2. 2 In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 tablespoon of baking powder.
3. 3 Cut 1/2 cup of cold unsalted butter into small cubes.
4. 4 Add the butter cubes to the flour mixture.
5. 5 Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
6. 6 Gently fold in 1/2 cup of cold heavy cream until the dough just comes together.
7. 7 Turn the dough out onto a lightly floured surface and gently knead it a few times to form a cohesive mass.
8. 8 Pat the dough into a circle about 1 inch thick.
9. 9 Cut the circle into wedges or use a biscuit cutter to form rounds.
10. 10 Place the scones on a parchment-lined baking sheet, leaving space between them.
11. 11 Brush the tops with a little heavy cream and sprinkle with coarse sugar, if desired.
12. 12 Bake for 18-20 minutes, or until golden brown.
13. 13 Cool on a wire rack before serving.