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 all-purpose flour 10 ounces
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 5 tablespoons unsalted butter cut into ¼-inch pieces and chilled
- 1 cup heavy cream, plus extra for brushing on the scones later 8 ounces
- 1 tsp. vanilla bean paste
- ½ c. mini chocolate chips or dried strawberries (or cranberries/white chocolate)
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. (or use food processor with 12 pulses)
- 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) Next time I will cut more so they can be crispier.
- 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!
Adapted from America’s Test Kitchen
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