I adapted this recipe from Carole Walter, who adapted it from the recipe used at Shugrue’s Hillside Grill in Sedona, AZ (hence the name, although these are probably nothing like the original recipe now that it’s been adapted twice!). These scones are so soft & tender, they practically melt in your mouth! I’m in love. Try them with lemon curd. You will fall in love too!
Sedona Cream Scones
3 cups all-purpose flour
1/3 cup granulated sugar
4 ½ teaspoons baking powder (preferably aluminum-free)
¾ teaspoon salt
½ c (1 stick) cold unsalted butter, cut into 1/2 –inch cubes
1 cup plus 2 tablespoons heavy cream
1 large egg
1 large egg yolk (reserve white for egg wash)
1 egg white beaten with 1 teaspoon cold water, for egg wash
1 T sparkling sugar
Position rack in the middle of oven. Preheat to 375 degrees F. Have ready a large, ungreased cookie sheet.
Combine flours, sugar, baking powder, and salt in the bowl of an electric mixer. Add the butter and mix for 2 to 2 1/2 minutes or until the mixture forms pea-size bits. Whisk together the cream, egg, and egg yolk. Stir it in by hand, just until it forms a dough. Sprinkle flat surface with about 2 tablespoons flour. Empty dough onto surface, and, with floured hands, knead five or six times. Press into a 12″ circle or square. Cut the circle into four triangles, then cut each triangle into thirds, or cut 12 square pieces from the square. When placing on cookie sheet, invert each scone, spacing them about 1 ½ inches apart. Brush tops with egg wash and sprinkle with sparkling sugar. Bake for 16-18 minutes, or until firm to the touch. Remove from oven and let cool on sheet for 5 min before loosening with a thin metal spatula. Serve scones warm. If baking ahead, warm the scones in a 300 degree F oven before serving. Store in an airtight plastic bag for up to 3 days. These scones may be frozen.
Recipe source: adapted from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter