Chef Craig Flinn’s Scones

Chef Craig Flinn shares a classic scone recipe that's perfect for Mother's Day.

Ingredients:

• 2 cups (500 mL) of sifted all-purpose flour
• 1 tbsp (15 mL) of baking powder
• 1 tbsp (15 mL) of granulated sugar
• ¼ tsp (1 mL) of salt
• ½ cup (125 g) of unsalted butter (1 stick)
• 1 egg
• 1 tsp (5 mL) of vanilla extract
• 3/4 cup (180 mL) of 18 per cent coffee cream (approx.)

Instructions:

1. In a bowl, whisk together the flour, baking powder, sugar and salt. Using your fingers, or a pastry cutter, rub in the butter until it resembles breadcrumbs in consistency.
2. Using a glass measuring cup, beat the egg and vanilla and add just enough coffee cream to bring the total volume to 1 cup (250 mL). Stir the cream and egg into the flour and butter and mix with a fork just enough until a loose dough is formed. Turn out onto a lightly-floured work surface and knead a few times (three or four folds), then roll out to a 3/4-inch thickness.
3. Use a three-inch cookie cutter and cut the scones from the dough, then lay onto a parchment-lined baking tray. Brush the tops of each scone with a little cream and bake in a 400F (200 C) oven for about 12 minutes, or until lightly browned on the bottoms. Cool on a raised rack and serve at room temperature with clotted cream and your favourite fruit preserves.

Makes 10 scones.