Our favorite scones.


So I make strawberry scones.

This recipe was from the June/July 2005 issue of Cook’s Country magazine. The only scones I’ve had until these were dry, bland, and less than exciting. But these are like heaven. Light, lovely, sweet and delicious. I think the heavy cream in the dough makes all the difference. Mmmm…heavy cream.

2 cups all-purpose flour
1/3 cup sugar (+ 2 T)
2 tsp baking powder*
1/4 tsp salt
1/4 cup heavy cream (+ 1 T)
1/4 buttermilk
1 tsp vanilla
2 eggs
6 T unsalted butter, cut into small cubes
2/3 cup strawberries, hulled and chopped (then take 1/2 tsp flour and lightly dust strawberries)

Preheat oven to 375, rack in middle.
Beat 1 egg and 1 T of heavy cream together in small bowl. Set aside.
Whisk together remaining heavy cream, buttermilk, egg, and vanilla in medium bowl.
In food processor, blend together salt, baking powder, sugar, and AP flour.
Add butter and pulse for 1 second, 10 times. Mixture will resemble cornmeal.
Dump dry mixture into large bowl, make well in center.
Add buttermilk/egg mixture to center and mix together until well incorporated.
Add chopped strawberries and mix gently.
(To make sure your scones do not come out tough, do not overhandle the dough.)
On a lightly floured counter or board, place dough and knead until strawberries are evenly distributed.
Make into ball and flattened until you have an approx. 7 inch circle.
Take a knife or bench scraper (preferred) and cut round into 8 even wedges.
Line a baking sheet with parchment paper and place each scone wedge onto sheet. (dust off any excess flour from scones)
Take beaten egg and heavy cream mixture and brush onto tops of scones.
Then sprinkle lightly with remaining sugar.
Bake in oven for 15 minutes or until light golden brown. (My particular oven turns them out at 18 minutes.)
Transfer to wire rack to cool for about 5 minutes.
Scones are wonderful warm, but can be put stored in an airtight container for up to 3 days.

I’ve also made this recipe substituting the strawberries for chocolate chips, and they are divine.
Or in keeping with fresh fruit, I’ve done blueberries, adding 1 tsp cinnamon, 1 tsp flour to blueberries before mixing them into the dough. These are a favorite too.

*Oh and in case you ever find yourself without baking powder, use this substitute:
2 tsp cream of tartar
1 tsp baking powder
(Who knew? I love the internet! And weird that I should have cream of tartar but no baking powder. Sheesh.)

Eat scones and enjoy!



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