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
- 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
- Adjust oven rack to middle position and heat oven to 425°F.
- 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.
- Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
- 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.
- 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.
- Place scones on baking sheet lined with parchment paper and bake until scone tops are light brown, about 12 to 15 minutes.
- Cool on wire rack for at least 10 minutes.
- Serve warm or at room temperature.
- 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.