Originally from The Breakfast Book by Marion Cunningham - one of the best and most used cookbooks that I own. This book is how I fell in love with steel cut oats (via the overnight double-boiler method) among other things.
The original recipe calls for dried fruit, but I omit that at least as often as I add it. These are the best scones that I have ever had. My only regret is that I have not been able to come up with a decent cinnamon chip adaptation (the Hershey's Cinnamon Chips are horrid - I don't want cinnamon flavored chocolate chips, I want something with more of a cinnamon-sugar lump consistency).
Cream Scones
- 2C All purpose flour
- 1T Baking powder
- 1/4C Sugar
- 1/2t Salt
- 1 1/4C (i.e. 1.25) Heavy whipping cream
- (Optional) 3/4C Dried fruit in small bits
- ---------
- 1-2T melted butter
- Some extra sugar (I like sugar in the raw for the topping)
Preheat oven to 425 degrees F. Mix all of the dry powdery ingredients together with a fork. Mix in the dried fruit if desired. Add the cream and mix with a fork until the dough starts to come together. Knead the dough 8 or 9 times.
Form the dough into a ball and flatten it out into a rough circle (on a floured board) 8 or 9 inches in diameter (hands are fine, you don't need a rolling pin). Brush some melted butter on the circle and sprinkle on some sugar.
Cut the dough like a pie into 12 slices (cut it in quarters, then each quarter into thirds).
Put the scones onto a baking sheet (separated by an inch) and bake for around 15 minutes. The edges are sensitive to burning, so watch them. I strongly recommend an air insulated baking sheet for this. Or double up on the sheets.
They are done when they are golden brown. Serve naked, or with butter and jam. And coffee of course. Lots of coffee.
These are amazing when fresh, but they don't keep for very long. Of course you won't be able to keep them for very long, so it doesn't really matter. Just don't plan on baking them a day ahead if you can avoid it.
David
