Tallman Hotel's Best Scones

From Tallman Hotel in Upper Lake, California

This recipe recreates the scones guests enjoy with jam or butter at the hotel’s continental breakfast.

Ingredients (Makes 10–12 scones)
3 ¾ cups all-purpose flour
½ cup sugar
2 Tbsp baking powder
2 Tbsp salt
2 ½ cups heavy cream
1 egg
Splash of milk
(Optional: sprinkle raw sugar on top before baking)

Instructions
Preheat oven to 350 °F (175 °C).
In a large bowl, blend together the flour, sugar, baking powder, and salt.
Add the heavy cream to the dry ingredients and use your hands to mix until combined.
On a lightly floured surface, knead the dough 2–3 times, then shape into a disk about 10″ wide and roughly ¼″ thick.
Cut into 10–12 wedges and transfer to a baking sheet lined with parchment paper.
In a small bowl, beat the egg with a splash of milk and brush this over the scone tops. Optionally, sprinkle raw sugar for a crunchy finish.
Bake 15–20 minutes until lightly golden. Cool slightly before serving — delicious with house jam or clotted cream.

Filed in: Appetizers & Snacks, Breakfasts, Scones, Vegetarian