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Bouchon Scones

A great basic scone recipe adapted from Bouchon Bakery, originating in Yountville, California but now with locations in New York, Las Vegas, and Beverly Hills.

Ingredients

Units:
US | Metric
Metric | US
  • Heavy Cream - 4¾ oz
  • Creme Fraiche - 4¾ oz
  • All Purpose Flour - 5⅜ oz
  • Cake Flour - 10¾ oz
  • Baking Powder - 1/2 oz
  • Baking Soda - 1/8 oz
  • Granulated Sugar - 3¼ oz
  • Unsalted Butter - 8 oz

Servings

12 scones

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Directions

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