Susan’s Scones for Caroline:4 cups organic all-purpose flour, more for rolling out and cutting
2-4 Tb cane sugar, more for sprinkling
2 Tb baking powder
2 tsp sea salt
3/4 lb cold unsalted Kerrygold (pastured) butter, diced
1 cup cold pastured heavy cream
4 lightly beaten extra large free range farm eggs
1 egg beaten with 2 Tb water for wash top of sconesPreheat oven to 400 degrees.Place flour, sugar, baking powder and salt in bowl of electric mixer.
Mix using paddle attachment. Blend in diced butter at lowest speed until
it is in pea-sized pieces. Combine eggs with cream, add to butter
mixture until just blended. Dump sticky dough on well-floured surfaced
and knead once or twice. With a floured rolling pin and hands roll to
about ¾” thick with lumps of butter still in dough. Use 1” round biscuit
cutter. Place unbaked scones on parchment paper on cookie sheet. Brush
tops with egg wash and sprinkle with sugar.Bake 15 minutes until tops are golden and insides fully baked.The key to flaky scones is to not over blend the butter.