Beautiful Tropical Hibiscus Sugar Easy Scones
Easy and beautiful, these scones make a fantastic display and a delicious eat.
Time: 40 mins
Oven preheat: 400 F
Yield: 8 scones
Author: Heather
Skill Level: You got this!
Why this is SO good:
A variation in classic scone techniques is the top secret secret I’m about to share with you! A melt in your mouth texture, a fragrantly adorned crown, and a delightfully simple method make these the best you’ve made yet!
Ingredients:
1 cup heavy cream, cold
8 Tbsp salted butter, cold
2 cups flour
1/4 cup white sugar
1 Tbsp baking powder
1/2 tsp salt
Heavy cream for brushing top of scones
2-4 Tbsp Tropical Hibiscus Sugar
How to make it:
While oven preheats to 400 F, line a sheet pan with parchment paper.
Put the 1 cup heavy cream in the freezer, set a timer for 15 mins.
Melt 8 Tbsp of butter in a microwave safe bowl.
Whisk the 2 cups of flour, 1/4 cup white sugar, 1 Tbsp baking powder, and 1/2 tsp of salt in a large bowl.
When the 15 minute timer dings, pour all (scrape bowl if needed!) the melted butter into the super cold cream. Stir with a fork until it’s clumpy.
Add all (scrape bowl if needed!) the clumpy butter cream to the dry ingredients and stir with a spatula. Mix just until the batter starts to pull away from the sides of the bowl.
Flour your work surface, dump out the dough, and get it coated with flour on all sides.
Knead the dough 5-6 times, then flip it over again to make sure it’s coated in flour
Shape the dough into a 6-8 inch circle, cut it into 8 equal pie shaped pieces. Transfer to sheet pan with parchment paper.
Brush tops with heavy cream, and sprinkle generously with 2-4 Tbsp of Tropical Hibiscus Sugar.
Bake for 15-20 minutes, until golden brown on the top!
How to store it:
If for some strange reason there are leftovers….an airtight container for up to 7 days will be just fine.
So, what if:
What do I serve these with? Ok, this one’s easy - lots of delicious options! Butter on top, a spoonful of about any kind of jam, a drizzle of confectioners sugar icing, alongside fresh fruits or eggs, or with delicious coffee or tea.
Can I make this ahead? Yeppers! Make them all the way up to step 10 - don’t brush them with heavy cream but pop the dough in the fridge or freezer.
My butter in the cream isn’t clumpy! No worries, just stick the whole mixture in the freezer for 5-8 minutes, stir with a fork, and repeat until you see clumps!
