Two Ingredient Savory Scones
2 cups self-rising flour
1½ cups (approx.) heavy whipping cream
Preheat oven to 475º F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside. (I used a baking sheet and a Silpat). Add flour to a large mixing bowl. Slowly pour in heavy whipping cream and stir gently until just combined. Do not over mix. (1 1/2 cups of cream was slightly too much so I added a bit more flour) Pour the dough onto a floured counter top or dough board. Gently pat or roll to about ½-inch thick. Cut out scones using about a 2-inch cutter. Place scones into a skillet or on a baking sheet pan, leaving about an inch between scones to allow them to rise and cook fully. Place in preheated oven and bake about 10-12 minutes. Remove from oven and serve.
Notes Make-Ahead and Freezer Instructions:
Prepare scones as directed in instructions except for baking. Once you have scones cut and on baking sheet, wrap tightly to make freezer safe and place in the freezer for up to two months. When ready to bake, preheat oven as directed in recipe, place sheet pan directly from the freezer to the oven and bake a few additional minutes over the standard baking time. For individual scones: Once scones have frozen, remove from sheet pan and place in a zip top freezer bag up to two months. Remove the number of scones you plan to use and place onto a baking sheet and directly into the oven or toaster. Bake as included above.
I recommend using White Lily® self-rising flour in this cream scone recipe. It produces a lighter scone with a great texture and flavor.