Cream Scones

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This is a long overdue post. I had the pictures and recipe ready weeks ago but was too lazy/busy to write an introduction for it. Things have been a frenzy for me for the past couple of weeks. Last week I went apple picking at a lovely Orchard and picked 25 lbs of apples. (Golden Delicious, Aztec Fuji, Honey Crisp, Pink Lady) While it was a blast, it was definitely a tiresome 1.5 hr drive out. The leaves are finally changing their colors over here in the East and I’ll probably be spending another weekend out enjoying the cool weather.

2015-10-11_19.13.13Anyhow, my mom is a big scone fan, hence the scone recipe. I am familiar with the egg and butter recipe but while perusing Chowhound, I happened upon a recipe noting the use of heavy cream as the only source of dairy. Intrigued, I set upon making a recipe that would produce what was said to be the “easiest scone recipe ever”. It truly was quite a simple recipe and produced a beautifully flaky and crisp scone. It was the melt in the mouth texture that I had imagined it to be.

Unfortunately for me, my mom, while enjoying the scone, proclaimed it to “not be a Starbucks scone”. Thus, you can look forward to a post in the very near future of the “Starbucks” scone that I have perfected for her over the past few weeks.

For these scones, I packed this wit2015-10-11_19.12.35-1h dried blueberries and Chinese almonds. For those of you that haven’t tried Chinese almonds, them have a lovely flower aroma mixed with that familiar almond smell. Our family is quite taken with them, so I tossed them in for good measure. I do want to point out, though, that if you don’t want your light scone texture to be disrupted but crunchy nuts, omit the nuts and go for dried fruit.

Some tips:

  • While some people want to bake the scones right after making them, I really insist that you try them after they’ve been frozen beforehand. The texture truly is lighter and the rise is higher.
  • Keep the cream in the fridge until you’re pouring it into the flour mix. You want it to be as cold as possible.
  • These can be made into cut-out or drop scones as well.
  • For optimal browning, brush them with some sort of dairy–cream, milk, egg– but make sure it doesn’t run down the sides or it’ll inhibit the rise.
  • If you’re baking without freezing, lower the bake time and keep an eye on it after 10 minutes
  • If the tops brown too quickly, cover it with tin foil and continue.

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright october 2015 ©

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Cream Scones

Light and fluffy easy-to-make melt-in-your-mouth scones
Adapted from KAF: http://www.kingarthurflour.com/recipes/cream-tea-scones-recipe
>>> Yields 12 small scones

Time: 
-Prep: 10 min
-Bake: 15 min

Ingredients:

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup heavy whipping cream (cold)
  • optional: mix-ins like chopped nuts and dried fruits
  • additional: heavy cream to brush on scones; coarse sugar to top scones

Instructions:

1) Combine the flour, baking powder, salt, and sugar in a bowl.
2) Add in vanilla and slowly pour in cream and stir just until a dough forms. Don’t overwork the dough but make sure all the flour is combined. If there is any left over, add a little bit of cream. Make sure the dough is more crumbly than sticky.
3) Divide the dough in half and form a circular disk (6 inch) on a floured baking pan. Do the same for the other half of the dough.
4) Brush the tops with heavy cream and top with coarse sugar (optional)
5) Cut the dough into 6 wedges for each circle using three vertical slices. Lightly pull the pieces apart.
6) Freeze the scones in the freezer for 15 minutes. This is essential for a lighter scone with a higher structure.
7) Preheat the oven to 425 F while it is freezing.
8) Bake the scones for 15 minutes until the tops are brown.
9) Remove from oven and let cool.
* Scones can be stored in the freezer both raw or cooked, otherwise, store at room temp.

Happy eats!

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