Cream Scones

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Serve these scones fresh out of the oven with clotted cream, jam, and Earl Grey tea for an English tea party.

 

Cream Scones
From Dorie Greenspan’s Baking: From My Home to Yours

Yield: 12 scones

  • 1 large egg
  • 2/3 cup cold heavy cream
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cut into small pieces and chilled
  • 3/4 cup moist, plump currants OR dried cranberries

 

  1. Center a rack in the oven and preheat to 400°F.  Line a baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, stir together egg and cream.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
  5. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.  The pieces will range in size from oatmeal flakes to peas.
  6. Add currants OR cranberries and toss with a fork to mix in.
  7. Pour egg and cream over dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together.  Don’t overdo it.
  8. Still in the bowl, gently knead dough by hand, or turn it with a rubber spatula 8-10 times.
  9. Lightly dust a work surface with flour and turn out dough.
  10. Divide it in half.
  11. Working with one piece at a time, pat dough into a rough circle about 5 inches in diameter, cut it into 6 wedges, and place it on the baking sheet.  (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking; just add about 2 minutes to the baking time.)
  12. Bake scones for 20-22 minutes, or until their tops are golden and firm-ish.
  13. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.  They’re best soon after they’re made.
  14. Scones can be cooled to room temperature, wrapped airtight, and frozen for up to 2 months.  They can be reheated in the oven at 350ºF.

 

 

 

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