We love scones with our coffee in the morning, but have often been disappointed with dry, tough scones. This recipe from slowlikehoney looks delicious.

Ingredients:

1 large egg
½ cup cold heavy cream
2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
½ cup semi-sweet chocolate chips (optional)

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.

Stir the egg and cream together. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Drop in the butter, and using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between- and that’s just right.

Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t over do it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.

Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough unto a rough circle that’s about 5 inches in diameter, cut it into 6 or 8 wedges and place it on a baking sheet. At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking- just add about 2 minutes to the baking time.

Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes. These are meant to be eaten warm and fresh. But if you want to save them, wrap them airtight as soon as cool and freeze them for up to 2 months.