OH MAN, are these cream scones good!!
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. Let’s face it, I’m super lazy.
These cream scones 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.
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.
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.
Turn the dough out onto a floured surface form a ball. Flatten the ball into a disk 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. Cool on a wire rack or just cool on the pan.
Serve hot and fresh if you can…these cream scones are at their best right out of the oven. Store any leftovers in a ziploc bag or airtight container, and heat in the microwave for 10-15 seconds max. Like I said at the outset, I was shocked how good they were as leftovers!
Other scone magic you should explore:
- Cherry Almond Scones
- Spiced Orange Apricot Scones (regular & GF versions)
- Healthy Apple Pie Scones
- Maple Oat Scones
- Single-Serving Scones (and a “basic” scone recipe)
- Blueberry Scones
- Brown Butter, Roasted Pear, & Dark Chocolate Scones
Dreamy Cream 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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