Cream Scones
2 cups (10 ounces) all purpose flour
1 tablespoon baking powder
3 tablespoon sugar
1/2 teaspoon salt
5 tablespoon chilled, unsalted butter, cut into 1/4 in cubes
1 cup whipping cream
1. Adjust oven wrack to middle position and heat oven to 425°F
2. Whisk dry ingredients together in large bowl (flour, baking powder, sugar, salt)
3. Using a pastry scraper (alternatively you can use two knives or a food processor), cut in butter until it resembles a course meal.
4. Stir in heavy cream with a rubber spatula until dough begins to form ( approx 30 seconds).
5. Transfer dough to a lightly floured work surface and knead dough by hand until it just starts to come together. At this point you can either make triangular scones or round scones. To make triangular scones press the dough into an 8 inch cake pan, then turn the dough onto a lightly floured work surface. Divide the dough into 8 wedges and voila! Alternatively, roll out dough and cut with biscuit cutter.
6. Place rounds or wedges on ungreased baking sheet, paint on eggwash, and bake until the tops are golden brown, 12 to 15 minutes. Cool on a wire wrack for 10 minutes. Serve warm and enjoy.
You can serve these with jam, honey, or whipped cream as I did here. Homemade whipped cream is super duper easy to make so don't buy the canned stuff. Yuck! It takes less than 5 minutes so just make your own!
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