Cream Scones of Doom
Makes: 8 wedge scones (or 16 mini-scone wedges)
Takes: 20 – 25 minutes
- 2 cups (10 oz) all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 5 Tbsp cold unsalted butter (cut into small pieces)
- 1 cup heavy cream
- optional: 1/2 cup currants
or 1/2 cup chopped dried cranberries
or 1/2 cup chopped crystallized ginger
- Put oven rack to middle position. Pre-heat oven to 425deg F.
- Put flour, sugar, baking powder, and salt in a large bowl and mix.
- Cut in the butter.
By hand: use a pastry cutter or whatever you do you masochist you
By machine: use a food processor for zip and an extra thing to clean
- If using optional add-ins (currants, etc.), add them now and mix.
- Stir in heavy cream until dough begins to form.
- Dump dough and all dry flour bits to countertop (or whatever) and knead briefly until it comes together in a rough, slightly sticky ball (5 – 10 seconds?). Don’t over-knead.
- Pat dough into 3/4″ thick circle and cut into 8 wedges. (For mini-scones, split into two 3/4″ thick circles, cut each into 8 wedges.)
- Transfer wedges to ungreased baking sheet. Optional: brush tops of scones with dregs of the cream, sprinkle with raw sugar.
- Bake until scone tops are light brown, 12 – 15 minutes.
- Cool on wire rack at least 10 minutes. Or they’ll seem underdone. Be chill. Make some tea and get out the jam and butter and clotted cream while you wait.
A billion years ago, I found myself in a stranger’s kitchen being fed freshly baked scones. I can’t remember who it was, but the scones were amazing. This recipe, from Cooks Illustrated (Holiday Baking 2010) is the closest I’ve gotten and they are amazing.
OBVIOUSLY, this is not a straight transcription. But I’ve made this recipe a lot in the last 6 years or so I have it basically memorized.