Lemon-Butter Scones - Raquel Pelzel

Created by Raquel Pelzel on August 20, 2015

2 1/2 c pastry flour plus extra for shaping (all-purpose works in a pinch but won’t have as tender of a crumb)
1/4 c sugar
1 1/2 tbsp. baking powder
Zest of 1 lemon
3/4 tsp. kosher salt
8 tbsp. (1 stick) unsalted butter (preferably cultured like Plugra), cut into 1/2-inch pieces
1 1/2 c heavy cream plus 2 tablespoons for brushing
More butter and jam for serving

Preheat the oven to 375°F. Line a rimmed baking sheet with a silpat mat or parchment paper and set aside.
Place the flour, sugar, baking powder, lemon zest, and salt in the bowl of a stand mixer. Add the butter and place the whole bowl in the freezer for 15 minutes (you can also put the dry ingredients and the butter in a resealable gallon-size plastic bag and then turn them out into the bowl of a stand mixer). Set the bowl on the mixer and, using the paddle attachment, blend until the butter pieces are very small, no bigger than crushed peanuts.
Pour in most of the cream (save a tablespoon or two) and see if the dough comes together after 5 seconds. If it does, you’re good to go—if not, add the remaining cream and give the dough another second or two on the mixer. The dough won’t be smooth, but rough and craggy.
Turn the dough out onto a lightly floured worksurface and pat into a 1-inch thick circle. Using a bench knife or chef’s knife, cut the dough into 8 pieces (in half down the center, in half across the center, and the slice each quarter in half to get 8 triangles).
Place the scones on the lined baking sheet, brush the tops with the remaining 2 tablespoons of cream, and bake until golden, tall, and gorgeous, 14 to 18 minutes depending on your oven. Cool for 10 minutes before serving with butter and jam.