This week I wanted
to bake up scones that were light and simple with a delicate crisp exterior and
a tender crumb. I had a nice little jar
of pumpkin butter and another of raspberry preserves so I wanted a make up a
good vehicle to enjoy them. I am not such a big fan of the heavy, dry scone I sometimes
encounter. These are light and moist because of the cream and the egg helps
them to stay that way for a day or two. I have tried making scones with milk
and with buttermilk but I think cream makes the best texture. There are many
cream scone recipes on the web with slight variations. I think I will have to
keep experimenting!!
Cream Scones
2 cups (9
ounces) All Purpose Flour*
1 TBSP.
baking powder
4 TBSP. sugar (may add an extra TBSP)
1/2 tsp. salt
4-5 TBSP cold unsalted butter, cut into cubes
3/4 cup heavy cream (may add an extra 1-2 TBSP)
1 egg slightly beaten
1 tsp. of vanilla
2 TBSP of sugar for sprinkling ( may use raw, Turbinado sugar, spices like cardamom or grated lemon peel)
4 TBSP. sugar (may add an extra TBSP)
1/2 tsp. salt
4-5 TBSP cold unsalted butter, cut into cubes
3/4 cup heavy cream (may add an extra 1-2 TBSP)
1 egg slightly beaten
1 tsp. of vanilla
2 TBSP of sugar for sprinkling ( may use raw, Turbinado sugar, spices like cardamom or grated lemon peel)
Cream to brush on tops
* Unbleached Gold Meadow flour is a good choice as it is
slightly lower in protein which keeps the scones tender. It is best to weigh
the flour.
Preheat oven to 400 degrees. In the large bowl of a
food processor add flour, sugar, salt, baking powder, and very cold butter cut
into pieces.
Pulse several times for about 3-5 second intervals until
everything resembles coarse meal. Or by hand, use a pastry cutter or two butter
knives to cut butter into flour mixture until the butter is finely cut in and the
mixture resembles a course meal.
In a large bowl blend in heavy cream, beaten egg, and
vanilla. Add in flour mixture and gently mix by hand using wooden spoon until it forms a mass of mostly
moistened dough then turn a few times with hands in the bowl until it is a uniformly
mixed ball of dough.
Flour a board and make 4 balls of dough. Pat and flatten each ball to about ¾ “ high in the center and slightly thinner
towards edges.
Brush with cream and sprinkle with a bit of raw or turbinado
sugar ( or regular white sugar) and cardamom or other spice.
Cut each circle in quarters. You should have enough dough to
make 4 circles and 16 scones.
Line a baking sheet with parchment paper or a slipat. Bake
for 12- 15 minutes until the bottoms are golden brown. Remove scones from baking
sheet and cool on a wire rack.
Makes 16 small scones
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