Cream scones
From Baking Illustrated
NOTES:
1. This recipe calls for "a lower-protein brand [of flour] such as Gold Medal or Pillsbury."
2. Using a hard-boiled-egg wired masher thing (which in fact is a "pastry blender") worked well to cut in the butter.
3. Clear off a counter where a sort bit of kneading will take place, or use a med-large cutting board.
INGREDIENTS
2 cups flour, plus a little extra for kneading
1 Tbl baking powder
2 Tbl sugar (for a sweeter scone, increase to 3 Tbl, which is what the original recipe calls for), plus a little extra (use granulated white sugar) for glazing
1/2 tsp salt
5 Tbl of refrigerated unsalted butter
1 cup heavy cream, plus a little extra for glazing
OPTIONAL: 1/2 cup currants (choc chips?)
PREPARATION
1. Oven to 400; rack placed in the middle. [NOTE: In 2016-2017, the bottom of the scones were underbaked when the oven was at 425. A lower oven improved our results. --Liz]
2. Cut the butter into 1/4 inch cubes and place back into the fridge.
3. In a large bowl, whisk together flour, baking powder, sugar, and salt.
4. Quickly cut in the butter until the mixture resembles coarse meal. It's fine to have a few larger butter lumps.
5. If using currants or choc chips, quickly add those now.
6. With a heavy rubber spatula, stir in the heavy cream: the dough will form very quickly and will be very dry.
7. If the dough is too crumbly, you could still work with it-- or add a bit more cream , 1/2 Tbl at a time.
8. On a lightly floured surface, knead together just a few times the dough and flour bits until it comes together into a rough ball. Depending on the amount of cream added, it may be very dry still (the scones were still be yummy) or it may be somewhat sticky.
9. Gently form the dough into an 8" disc and with a sharp knife, cut into 8 wedges.
10. Place the wedges on an ungreased baking sheet, leaving 1/2" between all sides of each wedge.
11. Glaze the scones by brushing on 1 Tbl or so of cream, followed by a sprinkle of white granulated sugar.
12. Bake 12-15 min, until few crumbs come out onto a toothpick. The scones should be lightly browned on top. Cool on a wire rack for a few minutes to firm up before serving.
NOTES: 1. This recipe calls for "a lower-protein brand [of flour] such as Gold Medal or Pillsbury."
2. Using a hard-boiled-egg wired masher thing (which in fact is a "pastry blender") worked well to cut in the butter.
3. Clear off a counter where a sort bit of kneading will take place, or use a med-large cutting board.
INGREDIENTS
2 cups flour, plus a little extra for kneading
1 Tbl baking powder
2 Tbl sugar (for a sweeter scone, increase to 3 Tbl, which is what the original recipe calls for), plus a little extra (use granulated white sugar) for glazing
1/2 tsp salt
5 Tbl of refrigerated unsalted butter
1 cup heavy cream, plus a little extra for glazing
OPTIONAL: 1/2 cup currants (choc chips?)
PREPARATION
1. Oven to 400; rack placed in the middle. [NOTE: In 2016-2017, the bottom of the scones were underbaked when the oven was at 425. A lower oven improved our results. --Liz]
2. Cut the butter into 1/4 inch cubes and place back into the fridge.
3. In a large bowl, whisk together flour, baking powder, sugar, and salt.
4. Quickly cut in the butter until the mixture resembles coarse meal. It's fine to have a few larger butter lumps.
5. If using currants or choc chips, quickly add those now.
6. With a heavy rubber spatula, stir in the heavy cream: the dough will form very quickly and will be very dry.
7. If the dough is too crumbly, you could still work with it-- or add a bit more cream , 1/2 Tbl at a time.
8. On a lightly floured surface, knead together just a few times the dough and flour bits until it comes together into a rough ball. Depending on the amount of cream added, it may be very dry still (the scones were still be yummy) or it may be somewhat sticky.
9. Gently form the dough into an 8" disc and with a sharp knife, cut into 8 wedges.
10. Place the wedges on an ungreased baking sheet, leaving 1/2" between all sides of each wedge.
11. Glaze the scones by brushing on 1 Tbl or so of cream, followed by a sprinkle of white granulated sugar.
12. Bake 12-15 min, until few crumbs come out onto a toothpick. The scones should be lightly browned on top. Cool on a wire rack for a few minutes to firm up before serving.
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