Cream Scones

I would have called this recipe a fail, but…it was so delicious.

I liked that it had few ingredients. And it was on the King Arthur flour website, so it seemed legit. I’ve never had one of their recipes fail me and I’ve used many. Even the complex ones.

Mix the dry ingredients

And add the heavy cream and mix. Easy right? Not so. I got up to the full cup and a half the suggested and the dough would not come together. I ended up adding over a full cup above what the recipe called for.

It did finally come together, and I patted into a round, added DeMarara sugar. I like Florida Crystals.

And how were they compared to a classic scone? They were actually quite good! Given the cost of heavy whipping cream and the struggle I had with getting the right amount of liquid, I’ll most likely stick with a classic scone.

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Cream Scones

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Snack

Cuisine: American

Keyword: Scones

Ingredients

• 3 cups 361g King Arthur Unbleached All-Purpose Flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 to 1/3 cup 50g to 67g granulated sugar, to taste
• 1 teaspoon vanilla extract
• 1 1/3 to 1 1/2 cups 301g to 340g heavy or whipping cream (this is the original recipe, I ended up using over 2.5 cups)
• additional heavy cream for brushing on scones
• coarse white sparkling sugar for topping

Instructions

• 1.   Mix together the flour,baking powder, salt, and sugar.

  2.   Combine the vanilla with1 1/3 cups cream or enough cream to make a dough that is between dry andsticky.

  3.   Lightly flour a cleanwork surface. Brush with cream and pat into a round and add Demarara sugar tothe top. Press down to make sure it sticks.

  4.   Cut into wedges andplace on cookie sheet

  5.   For best rising, placethe pan of scones into the freezer for 15 minutes, while you preheat your ovento 425°F.

  6.   Bake the chilled sconesfor 14 to 15 minutes, until they're starting to brown, and they're baked allthe way through

  For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.

  Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.

  Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.

  Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.