The Cheese Board: Collective Works

Makes 12

These scones are pure, buttery goodness. Best served with jam and clotted cream spread on them, along with a cup of your favorite black tea. You can also add a cup of dried fruit, such as currants or raisins, to the dough before baking (if you're into that sort of thing).


  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 cup unsalted butter, chilled and cut into 1-inch cubes
  • 3/4 cup heavy cream
  • 3/4 cup buttermilk*
  • Coarse sugar, for topping

Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat
Whisk together flour, baking soda, baking powder, salt, and sugar in a large bowl
Add in butter, toss to coat, and rub in with your fingers until only pea-sized chunks remain. Yes, this is a little messy, but you probably don't have a pastry cutter.
Add cream and buttermilk, missing only until the ingredients just come together into a ball. It's okay if there is a little flour left at the bottom of the bowl.
Divide dough into 12 balls and dip the top of each bal into the coarse sugar. before placing on baking sheet
Bake 25 to 30 minutes, until golden brown
Cool on a wire rack before serving

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