Perfect Cream Scones
Slightly crisp on the outside, flaky and soft inside, and just sweet enough... these truly are the perfect scone for spreading with homemade jam or lemon curd and enjoying with tea! These scones also freeze beautifully! I often make a double batch so I can keep some in the freezer to pull out and bake fresh when a friend drops by unexpectedly or I get a late-night craving for one myself. They can go straight from freezer to oven, just add a few extra minutes to the bake time.
Perfect Cream Scones
Makes 8 scones
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4 inch cubes
1 cup heavy cream
1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. In a large bowl, whisk together flour, baking powder, sugar and salt.
3. Using a pastry blender or your fingertips, quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to a large, well-floured piece of parchment paper and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
6. Form scones by pressing the dough into a circle and either cutting into 8 wedges or cutting 3/4 inch thick pieces with a biscuit cutter, and pressing remaining scraps back into another piece until dough has been used up.
7. Place scones on an ungreased or parchment paper covered baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for about 10 minutes and serve warm or at room temperature. Enjoy!!!
*If you choose to freeze them, simply place the unbaked scones on the baking sheet in the freezer for 5-10 minutes to flash freeze and then transfer them to a freezer-safe zip top bag labeled with what kind of scones they are and directions for baking them (temp and time).
(Source: America’s Test Kitchen Cookbook)
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