Dreamy Cream Scones
Recipe: #17740
March 06, 2015
"Scones, those light and delicious moist clouds to hold clotted cream and jam. So many recipes disappoint, but these from smittenkitchendotcom via America's Test Kitchen are stunners. Makes 8 scones"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (68.8 g)
- Calories 251.3
- Total Fat - 13.1 g
- Saturated Fat - 8.1 g
- Cholesterol - 39.6 mg
- Sodium - 289 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 1.2 g
- Sugars - 5.1 g
- Protein - 3.6 g
- Calcium - 144.3 mg
- Iron - 0.6 mg
- Vitamin C - 1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Adjust oven rack to middle position and heat oven to 425°F.
Step 2
Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
Step 3
If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
Step 4
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Step 5
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up. You can also make a round and cut it into 8 wedges before baking it.
Step 6
Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting butter, make sure it is chilled and cut into small cubes before adding it to the dry ingredients.
- For a variation, try adding 1/4 cup of chopped nuts or 1/4 cup of chocolate chips to the dough.
- Replace the all-purpose flour with spelt flour for a nutty flavor and added fiber. The benefit of this substitution is that it adds more nutrition and flavor to the scones.
- Replace the heavy cream with almond milk for a dairy-free option. The benefit of this substitution is that it makes the recipe vegan-friendly and suitable for those with dairy allergies.
Blueberry Scones Replace the cranberries with blueberries and reduce the sugar to 2 tablespoons.
Lemon Curd: This tangy, sweet, and creamy lemon curd is the perfect accompaniment to the Dreamy Cream Scones. It adds a bright, citrusy flavor that pairs perfectly with the scones' sweetness.
Raspberry Whipped Cream: This light and airy raspberry whipped cream is the perfect complement to the tangy lemon curd and sweet Dreamy Cream Scones. The combination of the tart raspberry and sweet scones creates a delicious balance of flavors that will be sure to please your guests.
FAQ
Q: How do I knead the dough?
A: Kneading the dough is a simple process. With lightly floured hands, press the dough onto a lightly floured work surface to form a 3/4-inch thick circle. Gently fold the dough over itself and press down again. Repeat this process until the dough comes together into a rough, sticky ball. This should take 5 to 10 seconds.
Q: How long do I need to knead the dough?
A: The kneading process should take around 5 to 10 minutes, depending on the recipe. During this time, the dough should become smooth and elastic. If the dough is too wet, add a little more flour. If it is too dry, add a few drops of water.
2 Reviews
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Fun facts:
The recipe for scones is said to have originated in Scotland. The name "scones" is derived from the Stone of Destiny, also known as the Coronation Stone, which was used in the coronation of the Scottish kings and queens.
The popularity of scones in England is said to have been boosted by Queen Victoria, who was known to enjoy them with her afternoon tea. She also reportedly served them to her guests at Buckingham Palace.