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.
These are best on the day made. Freeze leftovers and just pop in the microwave for a delicious treat.
Please check out my friend Lizzie’s give away (and her fabulous crepe recipe) on her lovely blog: Food and Thrift Finds.