Eggless Scones - Perfect for breakfast!

My mom was the one who first introduced me to scones. Growing up, I used to love eating them as my mom used to do quite a lot of baking before that one traumatic incident that has, since then changed my entire family's livelihood.

Back in February 2011, years or maybe even a decade since the last homemade scone, my mom asked if I could, in her place bake the family some scones. Having forgotten how to make the scones, we referred to this ancient baking book. Needless to say, the scones didn't turn out as great as I would've liked them to.

After heading back to Moscow, the imperfect scones stayed in my mind and I vowed to find my perfect scones recipe. Who knew I'd find it in the likes of an EGGLESS scones recipe? I can't remember where I'd gotten this recipe from or else I'd credit the owner.

Nonetheless, this recipe has been a hit amongst my peers. So much so that my roommates rave about them and even occasionally crave for these scones!

Eggless Scones

2  cups  all-purpose flour

1  tbsp  baking powder

1/2 tsp  salt

4  tbsp  sugar

75g       unsalted butter, cold

1  cup cream (35%)

**  chocolate chips (100-150g)
**  raisins (100-150 g)

Method:

1. Preheat oven to 200°C.
2. Mix all the dry ingredients in 1 bowl (flour, baking powder, salt, sugar)
3. Cut the COLD butter into the dry ingredients until batter resembles breadcrumbs
4. Add cream into the 'crumbly' batter.
5. ** If you like, you can add chocolate chips or/and raisins to the batter. I personally prefer raisins but I have friends who like only chocolate chip and those who like the choc chip + raisin mix. If you'd just like it plain, don't add anything. Or be creative and add your favourite ingredients. =P
6. Flatten dough to 1.5 cm thick (with hands or rolling pin, whichever's more convenient) and cut into desired shape (I used a round cookie cutter but some people just cut them into triangles)
7. Bake for 15 - 20 minutes

These scones taste best fresh out of the oven. 

If you think 1 batch makes too many, you can freeze the remaining scones and take them out another day. Directly out of the freezer, I'd put them into an un-preheated oven and bake for 35 mins at 200°C.