Dreamy, Creamy Scones

Oh MAN, are these scones good?!

Dreamy Creamy Scones

A while back, I was really excited because I tried a cream biscuits recipe without butter that was amazing. I stand by that, and I loved that it didn’t require cutting the butter into the flour. I am super lazy. These are in a similar vein, except they have both cream AND butter in them, which makes them double awesome. I think they’re the best scones, texture-wise, that I’ve ever made.

Dreamy Creamy Scones with Honey

They were also shockingly good as leftovers the next few days, heated up with a little raw organic honey for breakfast at work. And that is a victory, because it’s hard to justify making a whole batch of scones for myself when usually the leftovers are like trying to eat ceiling insulation. But these, these are magical.

dreamy creamy scones butter

Preheat the oven to 400 F.

Pour the dry ingredients (flour, sugar, salt, baking powder) and butter in a bowl or a food processor. If using a food processor, pulsate in 3-second intervals until it resembles coarse meal. Or use a pastry blender and cut the butter in the old-fashioned way.

If you used the food processor, transfer everything to a large bowl. Stir in the heavy cream, egg, and vanilla, then mix until it’s a uniform and slightly moistened dough. You don’t need to mix too much.

dreamy creamy scones dough

dreamy creamy scones dough cut

Turn the dough out onto a floured surface form a ball. Flatten the ball into a disk approximately 3/4-inch height.

dreamy creamy scones ready to bake

Evenly sprinkle sugar on top of each circle. Cut like a pizza into wedges and transfer onto a baking sheet lined with parchment paper.

Dreamy Creamy Scones baked

Bake for 10-15 minutes, until the bottoms are golden brown. Cool on a wire rack or just cool on the pan.

Dreamy Creamy Scones done

Serve hot and fresh. Store any leftovers in a ziploc bag or airtight container, and heat in the microwave for 10-15 seconds max.

Dreamy, Creamy Scones

  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 4 tablespoons of sugar
  • 1/2 teaspoon of salt
  • 4 tablespoons of cold, unsalted butter, cut into cubes
  • 3/4 cup of heavy cream
  • 1 egg, slightly beaten
  • 1 teaspoon of vanilla
  • Turbinado sugar for sprinkling on top

Preheat oven to 400 F. Pour the flour, sugar, salt, baking powder, and butter in a food processor. Pulsate everything in 3-second intervals until it resembles coarse meal. I did it the old-fashioned way, in a bowl with a pastry blender.

If you used the food processor, transfer everything to a large bowl. Stir in the cream, egg, and vanilla, mixing the dough by hand until it forms into a uniformed and slightly moistened dough. You don’t need to mix too much.

Turn the dough out onto a floured surface, and roll into a ball. Flatten the ball until your disk is approximately 3/4-inch height. Evenly sprinkle sugar on top of each circle. Cut like a pizza into wedges and transfer onto a baking sheet lined with parchment paper.

Bake for 10-15 minutes, until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack (or just cool on the pan).

Original recipe here

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  1. […] Sometimes that’s just obsessed with eating something. Sometimes it’s creating something that I can’t find. Other times it’s finding the perfect version—which may mean making it a TON of times. Homemade pad thai. Black bean brownies. Dreamy scones. […]

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