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Delice Scones
Cool: 10 mins
Bake: 12 mins at 400°F
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup cold butter, cut into pieces
- 1 egg
- 1/2 cup whipping cream
- 3 teaspoons vanilla
- Whipping cream or milk
- Sugar
- Butter, desired-flavor jam, lemon curd or Devonshire Cream* (recipe follows)
Directions
1. Lightly grease a baking sheet, or line baking sheet with foil or parchment paper; set aside. In a large bowl, stir together flour, 1/4 cup sugar, baking powder and salt. Using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
2. In a small bowl, whisk together egg, 1/2 cup whipping cream and vanilla. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
4. Place rectangles or wedges 1 inch apart on prepared baking sheet. Brush rectangles or wedges with additional whipping cream and sprinkle with additional sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes. Serve warm with additional butter, jam, lemon curd or Devonshire Cream. Makes 8 servings.
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Tip:
*Chef Tip:
For purchased Devonshire Cream -- a thick, rich ingredient also known as clotted cream -- look for it gourmet food shops, large supermarkets or go online.
When incorporating fresh berries into the dough, use a wooden board or work surface to knead the dough to prevent staining the pastry cloth.
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Variation:
Cranberry Scones: Prepare as above, except add 1/2 cup chopped fresh or dried cranberries and 1/4 cup chopped pecans, toasted, with the cream mixture.
Berry Scones: Prepare as above, except add 1/2 cup fresh or frozen blueberries, raspberries or chopped strawberries with the cream mixture.
Peach Almond Scones: Prepare as above, except add 1/2 cup finely chopped, peeled peaches, 1/4 cup sliced almonds and 1/4 teaspoon almond extract with the cream mixture.
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Variation:
Poppy Seed Scones: Prepare as above, except add 2 tablespoons poppy seeds and 1 teaspoon finely shredded lemon, orange or lime peel to the flour mixture.
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Variation:
Currant Scones: Prepare as above, except add 1/2 cup dried currants or snipped raisins with the cream mixture.
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Variation:
Apple Scones: Prepare as above, except add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the flour mixture; after cutting in butter, stir in 3/4 cup finely chopped, peeled apple. Sprinkle tops with cinnamon-sugar instead of plain sugar. Scones may take 1 to 2 minutes longer to bake.
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Variation:
Chocolate Chip Scones: Prepare as above, except add 1/8 teaspoon ground cinnamon to the flour mixture and add 1/2 cup miniature semisweet chocolate pieces with the cream mixture.
This is a great basic scone recipe which is wonderful plain or with additions. I did cut the sugar to 2 tablespoons and added 1/2 cup dried cherries and 1/2 chopped walnuts. I also increased the butter to 1/2 cup.
10/23/2009 10:41:46 AM Report Abuse