Incredible Cream Scones
I thought I loved my usual scone recipe until I made these. THESE are the real deal!!!
Incredible Cream Scones
Ingredients
- 2 cups (10 ounces) all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 5 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
- 1 cup (8 ounces) heavy cream, plus extra for brushing on the scones later
- 1 tsp. vanilla bean paste
- ½ c. mini chocolate chips (or dried strawberries)
For serving
- BEST whipped cream
- raspberry jam
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Line rimmed baking sheet with parchment paper.
- Place flour, sugar, baking powder, and salt in mixer and combine.
- Sprinkle chilled butter over flour mixture and mix on low shutting mixer on and off in quick bursts to turn it into coarse crumbs.
- Add vanilla to the cream and pour into mixer.
- Continue on/off on low just until it pulls together.
- Stir in chips.
- Pour out onto parchment and pat into a circle.
- Use a bench scraper to cut 6 scones. (Can make 8 if you want them smaller, I did 6)
- Brush the tops and sides with heavy cream and sprinkle with coarse sugar.
- Bake 18-20 minutes.
- Let cool and serve with fresh whipped cream and jam!
- Transfer flour-butter mixture to large bowl. Add cream and use rubber spatula to stir until just combined and no dry flour is visible. Do not overmix.
- Transfer mixture to clean counter and shape dough into 8 scones following photos, “Step-by-Step: How to Shape Scones,” below. Use bench scraper or spatula to transfer scones to parchment-lined baking sheet.
- Place baking sheet in oven. Bake until scones are light brown on top, 10 to 14 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let scones cool on baking sheet for 15 minutes.
- Transfer scones directly to cooling rack. Let cool for 30 minutes before serving.
Adapted from America’s Test Kitchen
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