That Skinny Chick Can Bake

Cream Scones~

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With the freezer chock full of dessert possibilities left over from the holidays, I haven’t been baking this week…until someone mentioned scones.  Like pie crust, scones can be daunting.  The two keys are not to overwork the dough and to use very cold ingredients.  These are tender and wonderful!!! As usual, America’s Test Kitchen doesn’t disappoint.  

I made one batch with dried cherries and white chocolate chunks for the kids, and another with just cherries for me.  There are myriad options…add citrus zest or crystallized ginger.  Frozen berries work wonderfully, too…if you use fresh berries, beware that they will stain the dough.  Pick your favorite and give these a try.

Cream Scones…adapted from America’s Test Kitchen

2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter, cut into 1/4 inch cubes
1/2 cup dried cherries, cranberries or currants
1 cup heavy cream

Preheat oven to 425º.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like coarse born meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy cream and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead by hand till comes together into a slightly sticky mass…only about 5-10 seconds.  Pat into a round about 1 inch tall.  Cut into 8 wedges.

Place onto ungreased or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar if desired.  Bake 12-15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.


You may also make these in the food processor.  Be careful not to over process.

Makes 8. 

These are best on the day made.  Freeze leftovers and just pop in the microwave for a delicious treat.


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Please check out my friend Lizzie’s give away (and her fabulous crepe recipe) on her lovely  blog: Food and Thrift Finds.

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10 comments on “Cream Scones~”

  1. I adore scones! Ever since I started making strawberry scones from Smitten Kitchen, I’ve been hooked! I’m excited to try ATK’s version!

  2. They look great Liz…I have been making these for years now and this is my go to scone recipe. It is the best…

  3. What a great classic scone recipe. I’ve actually never baked them, but after seeing a few recipes lately, I’m thinking I’ll have to give them a try 🙂

  4. Kori, definitely give scones a whirl…I know you’ll love them!

    Yummychunklet, I need to check out her recipe, too!

    Linda, yes, I can see why you raved about these!!!

  5. I love using heavy cream in scones. More fattening, but makes such a difference in tenderness and richness 🙂 These look fantastic. I love making scones because they’re easy to whip up, but I agree that many people are afraid of them and pie crust…

  6. I’m not afraid anymore, thank goodness…even my picky husband admitted they were yummy.

  7. I was making cream scones this whole week too for the first time and loved them. I’ll have to give your recipe a try as well because they look great.

  8. Oh yes, these look great. I’ll be making them as well (as soon as I eat my way through the other piles). I love scones!

  9. Thanks, Lisa and Mom Chef…I’ll be making them again soon, too 🙂

  10. I’m a huge fan of the cream scone recipe. Great post, and great pics!

    🙂
    ButterYum

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