cream scones

cranberry scones

Rank lists are in, 20 days until Match Day! That’s all I’m going to say about that — you can go ahead and read more about it if you like.

I want to share with you one of my oldest, trustiest recipes. These scones redefine the way you think about scones. Most people hear the word and imagine a softball-sized chunk of dry, crumbly carbs that are hardly worth the extra coffee you need to drink to choke them down. No, these are totally different: they’re small, flaky, buttery, and so worth the 30 minutes it takes to make them. They are the perfect way to get a house full of people to appreciate you, and all you have to do is hit the snooze button 3 fewer times.

These guys originally call for an egg wash to make them very pretty to photograph, but in my experience a batch does not last 25 minutes out of the oven, so who cares what they look like. Save your egg for something useful, like dropped in a bowel of ramen or baked into a cake or fried on a burger or one of the other 9274857 amazing things we as humans have figured out we can do with unfertilized chicken ova.

– L

cranberry scones 2

recipe: cream scones

adapted from use real butter

Ingredients
2 cups all-purpose flour
1/4 cup white sugar, plus extra for sprinkling
1 Tbsp baking powder
1/4 tsp salt
1/2 cup dried cranberries, blueberries, currants, or mini chocolate chips
6 Tbsp cold butter
2 large egg yolks
3/4 cup heavy cream, plus another 2 Tbsp

Directions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Stir in your fruit of choice (or chocolate). Grab a pastry blender and cut the butter into the dry mixture, until the butter pieces are about the size of peas.
  3. In a separate, smaller bowl, whisk together egg yolks and 3/4 cup heavy cream. Pour into the flour mixture and toss with a fork to combine.
  4. Knead gently and briefly to bring the dough together in two equal portions. Shape each into 4-5″ rounds and slice into 6 triangles for a total of 12 scones. Arrange on the baking sheet, with equal spacing between each scone.
  5. In the bowl that held the egg yolk mixture, add a couple more tablespoons of cream and stir to pick up any extra yolk. Brush this mixture over each scone, then sprinkle some sugar over the tops. Bake in the preheated oven for 15-20 minutes, until the tops are golden or the scones no longer look/feel raw. Let cool for a couple minutes before enjoying warm.
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