These scones from chef pâtissier Damien Herrgott of New York’s Bosie Tea Parlor and Bosie Bakery are not quite the traditional English examples, but they are tender, buttery, and perfect for afternoon tea (or breakfast) served with simple clotted cream and the chef’s easy raspberry preserves. Cake flour, which is lower in protein than all-purpose flour, makes them extra soft and delicate, while pearl sugar adds a bit of contrasting crunch on top.
- 5 cups cake flour
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons plus 1 1/2 teaspoons baking powder
- 1 stick (8 tablespoons) unsalted butter, cold
- 2 1/2 cups heavy cream, plus more for brushing
- pearl sugar, for topping
- clotted cream, for serving
- raspberry preserves, for serving (click here for recipe)
- Preheat oven to 340°F. Line a 9-by-13-inch baking pan (with 1-inch sides) with parchment paper. Set aside.
- Measure dry ingredients into bowl of a stand mixer.
- Cut butter into small cubes; add to bowl with dry ingredients.
- Using the paddle attachment on the stand mixer, mix butter and dry ingredients on low until dough starts to have a sandy texture. Stop the mixer, add heavy cream, then mix on low until just combined but not completely homogenous. Finish kneading gently by hand.
- Spread the dough onto the entire surface of the sheet pan. Cover with another sheet of parchment and roll the dough to an even thickness. Discard top parchment.
- Freeze dough in the pan until it’s hard enough to cut neatly, about 20 minutes. Cut dough into 2 3/4-inch squares; cut squares diagonally to create triangles.
- Lightly brush with heavy cream and sprinkle with pearl sugar. Bake for 16 minutes. Serve warm with a side of clotted cream and fresh raspberry preserves.