This recipe can be made as is or you can add dried cherries for a flavor boost.

Makes 10 scones 3 cups bread flour

½ cup sugar

2 tablespoons baking powder

½ teaspoon salt

Unlimited Digital Access. $1 for 4 weeks.

2 cups heavy cream

Cooking spray or parchment paper

2 tablespoons milk

3 tablespoons coarse sugar for topping

1. Cut two 10-inch circles of parchment or wax paper. Use one to line a 10-inch round cake pan. Reserve the second piece.

2. Sift the flour, sugar, baking powder and salt together into a mixing bowl. Make a well in the center of the flour mixture. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.

3. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment-paper circle. Freeze the dough until very firm, at least 12 hours.

4. Preheat the oven to 350 degrees. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.

5. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart. Brush the scones with milk and sprinkle with the coarse sugar.

6. Bake the scones until golden brown, 30 to 40 minutes. Cool them on the baking sheet for a few minutes, then transfer to cooling racks. Serve the scones warm or at room temperature. Serve baked scones the same day they are made or freeze for up to 4 weeks.


Dried Cherry Scones: Add one cup of dried cherries to the dry ingredients just before blending in the cream. Follow the remaining method as stated above.

Recipe from The Culinary Institute of America’s “Breakfast and Brunch Buffets” cookbook. The Seattle Times file.