RECIPE: Scones from Filigree Bakery's Laura Lachowecki

This recipe was originally featured in Episode 1 of the Mother Ingredient, hosted by Jeannine Bobenmeyer and Sarah J Harker of the CityMoms, which you can find on Edible Indy’s YouTube Channel.

No high tea is complete without a classic English scone, especially this one from Filigree Bakery‘s Laura Lachowecki. Have them warm with butter, jam, or a bit of clotted cream if you’re keeping things traditional.

Ingredients:
2 cups All-purpose flour
½ cup Granulated sugar
½ tsp Salt
2 ½ tsp Baking powder
½ tsp Baking soda
½ cup Unsalted butter (cold, diced)
½ cup Heavy cream (plus extra to brush before baking)
1 large Egg
1 ½ tsp Vanilla extract / flavor
1 cup Inclusions (blueberries, raisins, etc)
Turbinado Sugar optional

Instructions:
1. Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Crumble the cold butter into the flour mixture. Combine with a pastry cutter, two forks, or your fingers until the butter is in pea-sized crumbs.
2. Combine heavy cream, egg, and vanilla extract. Pour over the dry ingredients and add the inclusions. Mix until everything is moistened and you can form a ball of dough.
3. Place dough onto a square piece of plastic wrap. Press into an 8-inch disk and wrap with plastic wrap. Place the disk in the refrigerator for an hour. You can
freeze the dough for up to 1 month.
4. Unwrap the chilled dough. Using a knife, cut the circle into 8 wedges.
5. Preheat the oven to 375F.
6. Place the scones on a parchment lined baking sheet. Brush the top of each scone with heavy cream and sprinkle of turbinado sugar.
7. Bake for 15-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool.