dreamy cream scones

dreamy cream scones, plain

I have experienced varied success with regard to biscuit and scone making. The last time I made biscuits (or rather, I tasked the hubs to knead and roll out the biscuit dough) the biscuits turned out flat…no comment on that. I was a little apprehensive about making scones but it was the best way to use up the heavy cream I bought for Thanksgiving but did not use. Till this day I still wonder why I bought the cream. Another mystery, another day.

Anyway, this recipe is from the America’s Test Kitchen Cookbook. It’s easy to put together and the results are delicious.

Dreamy Cream Scones

(From America’s Test Kitchen Family Baking Cookbook)

Ingredients:

  • 2 cups (10 ounces) unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
  • 1/2 cup currants (optional) (I used dried cranberries, and chopped them into smaller bits)
  • 1 cup heavy cream

Method:

  1. Adjust oven rack to middle position and heat oven to 425°F.
  2. Use a pastry blender or your fingertips and quickly cut butter into flour until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants, if using. Transfer dough to large bowl.
  3. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
  4. Transfer dough and all dry, floury bits to counter top and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
  5. Pat the dough onto a lightly floured work surface into a 3/4-inch thick circle. Cut our individual scones out with a biscuit cutter. Repeat with remaining scraps.
  6. Place scones on baking sheet lined with parchment paper and bake until scone tops are light brown,  about 12 to 15 minutes.
  7. Cool on wire rack for at least 10 minutes.
  8. Serve warm or at room temperature.
  9. You can also freeze the scones and reheat them by microwaving them for 30 seconds to a minute and toasting them in the toaster oven to get a nice crisp top.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s