Scones
"versatile scone recipe from www.joyofbaking.com by Stephanie Jaworski A coworker brought these, yum! She stated that they do freeze well."
photo by lilsweetie
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1⁄3 cup chilled unsalted butter
- 1 egg, beaten
- 1 teaspoon vanilla
- 1⁄2 cup heavy whipping cream
directions
- In a large bowl, combine flour, sugar, baking powder and salt.
- Cut the butter into small pieces and blend in the flour mixture with a pastry blender.
- The mixture should look like coarse crumbs.
- In a small measuring cup combine the whipping cream, beaten egg and vanilla.
- Add this mixture to the flour mixture.
- Stir until just combined.
- Do not overmix this mixture.
- Knead dough gently on a lightly floured surface.
- Roll or pat the dough into a circle that is 7 inches round and about 3/4 to 1 inch thick.
- Cut this circle into 8 triangular sections.
- Place the scones on a parchment paper lined baking sheet or else a lightly greased pan.
- Make mixture of one well-beaten egg with 1 TBS heavy cream.
- Brush the scones with this mixture.
- Bake at 375 degrees for approximately 15 minutes or until lightly browned.
- These scones freeze very well.
- This recipe is very good as is but there are ways to jazz it up a little.
- When adding fruit or chocolate chips do so just before adding the cream mixture: You could add 1/3 cup dried cherries, or 1/3 cup miniature chocolate chips, or 1/2 cup raisins, or 2 tsp grated lemon peel and 1 TBS poppy seeds and 1 tsp almond extract (instead of vanilla), or 2 tsp grated orange peel and 1 tsp orange liquor (instead of vanilla).
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Reviews
-
These are AMAZING! I have never made scones before, nor am I a big fan. It was my girlfriend's Bday and this is what she requested I bake. Well, needless to say, she had a Happy Birthday thanks to the wonderful scones and lemon curd!! The second time I baked them, I used my large cookie dough scooper and made perfectly sized scones! -
Delightful! I used 2% milk and salted butter (I didn't add the salt, then). They came out delicious—thank you! -
Mmmm - delicious. My husband is an avid tennis fan so I decided to make these for "Breakfast at Wimbledon". Served them warm, cut in half with Devon cream and strawberry jam. It was to die for ... sooo good. And we just may do that if we eat them, that way, more than once a year. But it's nice to really indulge sometimes. Thanks Kirste for a great keeper. -
These were great! I made them for breakfast & added orange rind for flavor. They were light & ummm delicious. I used 18% cream coz that's what I had on hand. I don't know if the 35% would make them any better. Certainly, I will make these again. Thanks for sharing -
I was going to make my regular scone recipe, which is quite good, but I decided to browse the site to see if I could make them differently. Your recipe grabbed my attention as it uses heavy cream, which I don't normally use. As it happened, I had some heavy cream left over and thought, why not give this a try. I'm glad I did. I followed your recipe and added in some raisins and they turned out wonderful. I think I'll use some fresh cranberries (marinated in a light sugar syrop) for Thanksgiving and Christmas. Thank you for your recipe post!
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