Cream Scones

by Jessica

Scones is a kind of scary word. It makes me think of really fancy tea parties that have clotted cream and loose teas. Though they look and sound fancy, they’re really simple and easy to make. They’re especially a pleasure to bake with a food processor. They’re easier than muffins! So next time you have a breakfast party or brunch guests, give these a try! Serve them with some homemade (fine, or store bought) jam, and you’re in for a really special treat!

Scones are the perfect breakfast. The outside is flaky and crunchy, while the inside is soft and moist. There are all different flavors of scones nowadays, but my favorite is definitely this classic cream one.

Cream Scones, adapted from The Art and Soul of Baking.

Ingredients:

  • 2 cups (10 ounces) all purpose flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder (I always use aluminum free)
  • 1/4 teaspoon salt
  • 1 stick unsalted butter
  • 1 cup heavy cream
  • 1 egg, lightly beaten (for egg wash)
  • 1 tablespoon raw sugar

Directions:

1. Cut butter into cubes and refrigerate for 20 minutes – It has to be super cold!

2. Place the flour, sugar, baking powder, and salt in the bowl of your food processor and process for ten seconds to blend well.

3. Add the cold butter pieces and pulse 5 times at 1-second intervals until the butter is cut into medium pieces.

4. Add the cream and pulse another 20 times, or until the dough comes together into a ball in your bowl.

5. Scrape the dough onto a lightly floured work surface and bring it all together.

6. Pat dough into a circle about 7 inches in diameter and 1 inch thick.

7. Cut it into 8 pieces (like a pizza pie!) using a chef’s knife.

8. Transfer to a silicone-mat (or parchment paper) lined baking sheet

9. Brush the tops with egg and sprinkle with the raw sugar

10. Refrigerate for 20 minutes (this step is actually not in the book, but I find that the dough can get too warm and the scones may spread. This step makes sure that this won’t happen.)

11. Preheat the oven to 425 degrees.

12. Bake the scones for 14-16 minutes. Let cool for 5 minutes on a wire rack.

13. Serve warm or at room temperature.