Chef Kelly’s Cream Scone (Oceania)

¾ cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 tablespoons unsalted butter, melted and cooled

1 medium egg yolk

2 tablespoons heavy cream

In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt. Make a well and mix in the butter and egg yolk. Gradually add the cream and continue to mix just until the dough comes together. If you are adding additional ingredients such as nuts or raisins, work them into the dough with the palm of your hand now, but be careful not to overwork the dough.

Transfer the dough to a work surface. Form the dough into a ball, wrap in plastic wrap and let the dough rest in the refrigerator for 30 minutes.

Preheat the oven to 350°F. On a lightly floured work surface, roll out the dough to about 1 inch thick. Using a sharp knife or a baker’s cutter, cut the dough into preferred shapes. Triangles or circles are the most common.

Bake the scones until slightly browned, about 10 minutes. Baking time may vary according to the size of the scones.