Tuesday, April 29, 2014

The Joy of Baking Cream Scones

I just can't wait another day to taste a scone. Yesterday we did a massive shop in honor of my S.I.L.'s Yummy Breakfast Granola and some of the other meals she made for us. One of the things I brought home was heavy whipping cream. This heavy whipping cream is lurking in the refrigerator and is not destined to stay there very long. I am heading in now to use it in a scone recipe I found on joyofbaking.com

Stephanie Jaworski        joyofbaking.com

This is her recipe:

Whisk together:
   2 cups (260g) flour
   1/4 cup (50g) granulated white sugar
   2 teaspoons baking powder
   1/4 teaspoon salt (if you are using salted butter, omit this ingredient)

   5 tablespoons (75g) cold unsalted butter, cut into cubes

Use a pastry cutter to cut the butter into the dry ingredients (you can do it with your fingertips or two knives if you don't have a pastry cutter). Do this until the butter is in really small pieces. 

Whisk together:
   1/2 cup (120ml) cream (light or heavy)
   whisk in one large egg
   1 teaspoon vanilla (optional)

Make a well in the center of the dry ingredients. Pour in the milk mixture, and fold together gently with a rubber spatula. Don't handle the dough too much because you want a light flaky scone. When the flour is all mixed in, form a 7" (18cm) circle of dough about 1.5" thick on lightly floured surface. For round scones, use a 3" (7cm) cookie cutter. You can also cut across to make triangle shapes.

Line a baking sheet with parchment paper, and place the scones 2 inches apart. I ended up with 7 scones for this recipe.

Brush the tops with cream, or with an egg & cream mixture. Bake in 375F for 15 - 20 minutes or until golden. 

They just came out of the oven, and ok, there is one confession: I forgot to brush the tops with cream or egg. Sad! I wondered why they didn't brown very brownly. But to make up for it, we had lovely whipped cream piled on and therefore spared not one thought regarding browning or confessions or mistakes. 

I'm going to tell it to you straight, that these are among the lightest and flakiest scones ever made in the SconeTherapy kitchens. Might be the cream. Friend Rosie's scones are still in a class by themselves right up there at the top, but these Cream Scones have a clear spot nearby.

There were two of us in the kitchen tonight, sampling. And may I say? What a superior way to end the day!

I highly recommend it.

See you along the way!
the SconeLady

Recipe and youtube video by Stephanie Jaworski

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