Scones, not just for the English anymore

There was a recipe for scones in last week’s newspaper, and it was accompanied by a yummy-looking photo.  It made me crave my Mom’s homemade scones (which I haven’t had in years), so I decided to be daring and try it.  The only scones I ever have around here are from Starbucks, and they’re always too heavy and too sweet, so I was hoping for a light and fluffy scone with a really nice flavour.  I was a bit skeptical because the recipe was so darned easy, and I can remember my Mom spending a lot of time cutting butter into the flour, blending the dough, etc.  These ones took me all of about 10 minutes to whip up and they were amazing!  Even Flippy agrees.  I mixed in some “Craisins”, but you could mix in currents (what my Mom normally uses), raisins, chocolate chips, or whatever suits your taste buds.

CREAM SCONES

3 cups bread flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups heavy cream

2 tablespoons milk
3 tablespoons coarse sugar for topping

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Sift the flour (or if you’re like me, just pull it out of the bag, measure it, and be done with it), sugar, baking powder and salt together into a mixing bowl. Make a well in the center of the flour mixture. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.  Add any goodies you want to at this point, like raisins, etc.  Then take a cake pan, (or in my case, a round Corningware casserole dish), and line it completely with waxed paper or parchment paper.  I don’t really think tidiness counts, just line the round pan so that the dough won’t stick to it.  Then dump the dough into the pan and press it all down until it’s flat and even.  Cover it with another sheet of waxed paper, and stick it in the freezer.  That part is very important.  Freezing the dough crystalizes the cream, so when it bakes, the little frozen cream crystals expand and make the dough all fluffy.  It’s as if you spent hours carefully blending butter and flour together, but you didn’t, instead you watched TV or something.  After the dough has been frozen for at least 12 hours, remove it from the freezer, dump the dough out of the pan, and cut it into 10 wedges.  Brush the tops of the wedges with milk, sprinkle with coarse sugar, and bake at 350 degrees on a non-stick surface for 30 to 40 minutes.  Mine seemed to need the full 40 minutes, but I’ll admit it, I only cut the dough into 8 wedges.

After I’d cut the frozen dough into wedges, I only cooked two wedges, and put the rest back into the freezer in a Ziploc bag.  When I want fresh scones for breakfast, I can just pull out the frozen wedges and bake them on-demand.  It’s like cable television, but with food.  I’ll admit my version of this recipe is the speedy typist version, so if you’d like to read the original article and recipe, you can find it here:  The trendy scone: easy to make

Posted by Leigh-Ann on 09/05 at 12:36 AM

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  1. The best scones…EVAH.

    Posted by Flippy  on  09/07  at  09:29 PM
    2. Page 1 of 1 pages

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