Recipe

Cream Scones Recipe

Add Step-by-Step Photos	Ambauer / All my dishes 5 months ago This is a classic scone recipe, again from ATK, but adapted slighty. I like it with dried cherries, but you could make this with any dried fruit you like. Prep:10m Cook:15m Servings:8	Ambauer
	cherry scones

dough ready to be cu

scones cut

scones laid out

scones with cream an

after baking

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Ingredients

2 cups AP flour

3 tbsp Sugar

1 tbsp baking powder

1/2 tsp salt

5 tbsp butter, cut into 1/4" cubes, chilled

3/4 cup dried cherries (or currants, crystalized ginger, cranberries, blueberries, etc.)

1 cup heavy cream plus 2 tbsp, divided

Raw sugar for sprinkling over tops

Directions

Preheat oven to 450oF.

If you have a food processor, pulse flour, sugar, baking powder, and salt together (about 6 pulses). If you don't have a food processor (like me), mix the dry ingredients together in a bowl with a whisk. Scatter the butter evenly over the flour mixture and pulse until it resembles wet sand with some slightly large clumps (about 12 pulses), or use a pastry blender or your fingers until you get the same effect.

Add dried fruit and pulse once or stir to combine. If dough is not in a large bowl already, put it into one. Add 1 cup heavy cream and stir in with a large spatula until the dough begins to form, about 30 seconds.

Turn the dough out onto a floured surface and knead a few times until the dough forms a rough, slightly sticky ball.

Press the dough into a greased 9" round cake pan. Turn back out onto floured surface. Using a knife or bench scraper cut the dough into 8 even pieces.

Place the dough on a parchment lined baking sheet. Brush tops of scones with cream and generously sprinkle with raw sugar (or other course sugar, this provides a nice crunchy top).

Bake until scone tops are lightly brown, about 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at RT.

Variations:

Ginger scones: substitute 1/2 cup chopped crystallized ginger for cherries.

Cranberry-orange scones: add 1 tsp grated orange zest with the butter and substitute 3/4 cup dried cranberries for the cherries.

Lemon-Blueberry: add 1 tsp grated lemon zest with butter and substitute 1 cup fresh or frozen blueberries for cherries.. Mix the dough by hand after adding the berries to keep them as whole as possible.

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Comments

softgrey 5 months ago said:
This seems so easy and so delicious....
thanks for the step by step photos...
definitely makes it more accessible...
x-softie

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