Cream Scones

Scones. Credit: CT Examiner

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You have a house full of people and you want to make something nice but not spend all day in the kitchen. This is it. Hands down the best scone recipe around, adapted from a recipe by Dorie Greenspan.

Cream Scones
Adapted from Dorie Greenspan

Makes between 6 and 12 wedges depending on your desire

Ingredients

1 large egg
2/3 cup heavy whipping cream
2 cups all-purpose flour
2 Tbs granulated sugar
1 Tbs baking powder
1/4 tsp salt
1 Stick of cold unsalted butter, cut into small pieces and chilled
3/4 cup moist, plump currants or a mixture of raisins

Instructions

  1. Center a rack in the oven and preheat the oven to 375°F.

  2. Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. A Cuisinart makes this an instant process. Blitz until pebbly and transfer to a bowl.

  3. Toss in the currants with a fork. If you are using store bought currants you might like to plump them up a bit. I like to steam them for a few minutes over simmering water. You can soak them in cognac first if you want to get fancy.

  4. Beat the egg and cream together. Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it.

  5. Lightly dust your work surface with flour and turn out the dough or line your counter with a few sheets of plastic wrap. The plastic wrap works great and helps you to gently bring the dough together by folding it and bringing the edges together to incorporate the flour without over warming the butter with your hands. I usually have a little bit of flour left at the end.

  6. Pat the dough into a rough circle that’s about 1/2 inch thick, cut into wedges and place on an unbuttered baking sheet. You can also divide the recipe in half to make smaller scones. You can bake as is, or sprinkle with sugar or sanding sugar if you want to dress it up.

    NOTE: At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking. Just add about 2 minutes to the baking time.

  7. Bake the scones for 20 to 22 minutes, or until their tops are golden. Transfer them to a rack and rub the tops with butter if you like. Cool for 10 minutes before serving.