The Model Bakery is in the Napa Valley (this recipe is a version of the one in their book) and they serve, hands down, my favourite scone ever. They refer to them as British but we don’t usually make scones that are this rich.
They’re luscious – all that cream in the dough – and, unusually for a scone, still pretty good the day after baking. But do yourself a favour and have them straight from the oven.
Ingredients
500g plain flour
65g caster sugar
2 tbsp baking powder
130g cold butter, cut into cubes
420ml double cream, plus a little more for brushing on scones
1 large egg
Method
Step 1
Preheat the oven to 200C/190C fan/gas mark 6. Flour a 23cm cake tin and line a baking sheet with baking parchment.
Step 2
Sift together 500g plain flour, 65g caster sugar, 2 tbsp baking powder and ½ tsp salt. Add 130g cubed cold butter and rub it in with your fingertips until the mixture is crumbly with little pea-sized bits of flour-coated butter.
Step 3
Lightly beat 420ml double cream and 1 large egg together in a small jug.
Step 4
Make a well in the centre of the flour and gradually add the cream, mixing it in with a butter knife. Mix just until everything comes together – don’t overmix. The dough will be quite sticky.
Step 5
Put this into the floured cake tin and carefully pat the dough evenly into place. Turn the dough out onto a lightly floured surface and cut the round into 8 equal wedges. Put these on the baking sheet. Brush with the extra double cream.
Step 6
Transfer to the oven and cook for about 30 minutes. The scones should be golden brown.
Step 7
Leave to cool for 5 minutes, then serve warm. These are actually still good 2 days later (well, not quite as good, but they don’t deteriorate the way other scones do – just keep them in an airtight container).