I just love scones. Freshly baked and slightly crumbly, with a little pat of butter, they make a lovely simple breakfast or snack. Of course I've had truly bad scones...stiff as a cardboard and just as tasteless. But a well made scone, as Martha Stewart would say, is "a good thing" albeit hard to find. So for a while I went on a scone baking spree and this recipe has become my favorite. I'm not even sure where I found it but it has never failed :-)
Fifteen minutes for prep and 15-18 minutes for baking. That's all you need and you have fresh baked goods sitting on your breakfast table in no time at all. Today, I made some to bring to work (since I start at 10 a.m.)...
Cream Scones
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cup heavy cream (NOT reduced fat)
- 1 tsp. vanilla
1. Mix all dry ingredients together.
2. Add cream and vanilla.
3. Mix until everything comes together and knead 4-5 times.
4. Pat into a circle about an inch thick.
5. Cut into 8 slices (like a pizza) .
6. Bake in a 425 degree oven for 16-18 minutes.
This recipe lends itself to infinite variations. Sometimes I'd sprinkle raw sugar on top before baking. Or glaze with a cream/confectioners sugar mixture. You can use raisins (like I did today) or dried cranberries (my favorite). You can add nuts, orange or lemon zest, flax seeds, chocolate chips. If you think about it, this would be an excellent way to unleash your creative potential. Enjoy! :-)
6 comments:
Hi,
I love scones too and all too often I pay a hefty amount of money and get a really dry scone. I am looking forward to trying this one out this weekend and hopefully save money at the same time!! Thanks for sharing your recipe.
June
i, too love scones. would i want to give this a try! hoping, of course, that my simple oven toaster will do justice.
didn't take long for us to try this one out -- family had time together over the weekend.
welll...each bite sent us exclaiming, "sarap a". BUT....wish we could try yours alongside, in order to get a fair score. trouble is, our only basis for comparison is French Baker, which turned out to be nothing at all in comparison.(sorry, FB)
next baking session, under the premise that Phil products can be sadly substandard vis-a-vis "imported", i just might try using cake flour. hopefully, our scones will achieve a higher level of creaminess.
in a couple of days C will be turning 17. thanks CTL! creamy scones has just given me the perfect treat. Watch out for.....Chef C - hat, apron and all, in her first attempt at "sconing."
addendum:
we winded up with larger than mini scones - 12 in all. to my glee, one turned out delightfully outstanding; meaning to say, it breathed a charming puff and there it was with that perfect crack in the middle, ready to be grabbed and land smack into one's mouth. she was perfect for a pose and a shot!
Just tried this recipe and they turned out just lovely. No-fail indeed. They were scrumptious with a bit of jam!
So glad you liked the recipe, Emily :-)
Post a Comment