This morning I woke up at 7am to make and bake cream scones for a brunch I didn’t even get to go to. I’ll save you the reason why I had to cancel going to brunch and instead give you the recipe to make these “melt in your mouth” light and fluffy cream scones. Perhaps the reason they are so good is because of the high fat content from the ample heavy cream in the recipe. I suppose when you bake anything made of butter and heavy cream it would be hard not to melt in your mouth. I guess I should mention I also made strawberry balsamic vinegar jam last night just for these scones. I’ll be posting I’ve posted a recipe for the jam soon here. Back to the scones though. This recipe is an adapted version from “The New Best Recipe: All-New EditionCookbook” by Cooks Illustrated Magazine. I’ve made them exactly like CI, and they were really good. This version is even better! (I realize these are fightin’ words!) I found an adapted recipe here and slightly adapted them even more. I found the texture to be like a light and slightly sweetened biscuit. With home made jam and a pat of butter these scones are sure to impress anyone, but most of all yourself. Enjoy!
Cream Scones Recipe
Servings: 16 small scones
*I made these using a mini-food processor and only processed the dry ingredients and butter half at a time. Otherwise you will have a mess.
2 cups (9 ounces) All Purpose Flour *I HIGHLY encourage you to weigh the ingredients with a kitchen scale. It really does make a difference. *If you are looking to make these scones gluten-free, please see Jeanne’s Gluten-free version of this recipe.
1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
2 Tbl. of sugar for sprinkling on top
Preheat oven to 400 degrees. Place the flour, sugar, salt, baking powder, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.
Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.
Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. Evenly sprinkle sugar on top of each circle.
Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.
Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper. Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter and jam. Enjoy!
*Use this recipe to make Strawberry Shortcakes!