Cream Scones


” Scones the quintessential tea cake of the British Isles , are delicate , fluffy biscuits …..” Just delicious and typically served with afternoon tea accompanied with clotted cream and preserves . This recipe comes from Americas test kitchen , quiet frankly there are very few recipes I differ on with them . These scones are light and delicate , one of the main reasons is the ommision of eggs which really turns them more cakey.

Makes 8

Americas test kitchen

2 cupsĀ  unbleached all purpose flour ( preferably Gold Medal or Pillsbury)

1 TBS baking powder

3 TBS sugar

1/2 tsp salt

5 TBS chilled unsaled butter , cubed

1/2 cups currants ( optional )

1 cup Heavy Cream

Adjust oven rack to middle position and heat to 425*F.

Place flour , baking powder, sugar and salt in the bowl of a food processor fitted with a metal blade and pulse 6 times.

Remove lid and scatter in butter . Pulse 12 times at 1 second intervals.

Add currants , pulse one more time. Transfer dough to a large bowl.

Stir in cream with a rubber spatula or fork till dough begins to form , about 30 seconds.

Transfer dough and all dry , floury bits to countertop and knead dough by hand just until it comes together, into a rough , slightly sticky ball , 5 to 10 seconds.

Cut scones into 8 wedges. Place wedges onto ungreased cookie sheet. Baking sheet can be wrapped in plastic and refridgerated up to 2 hours.

Bake until tops are light brown 12 to 15 minutes. Cool on wire w

rack at least 10 minutes. Serve warm or at room temperature.

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