Cream Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup fruit
- 1 ¼ cups heavy cream
- 1 teaspoon grated orange zest optional
Instructions
- Preheat the oven to 425°.
- Whisk dry ingredients (flour through salt) in a large bowl. Lightly toss fruit into dry ingredients to separate the pieces of fruit.
- Mix the heavy cream and zest (if using) into the dry ingredients with a fork or wooden spoon just until the dry ingredients come together. Gather the dough into a ball and knead lightly against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere, and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-ich round, about ¾ inch thick. Cut into 8 to 12 wedges, and place at least ½ inch apart on a large ungreased baking sheet.
- Brush the tops with 2 to 3 teaspoons cream, milk, or melted butter. And, sprinkle with turbinado sugar (sugar-in-the-raw) if desired (it makes a pretty presentation if you do this step).
- Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm.
Notes
Heavy cream provides both the fat and the liquid in this simple scone recipe. I’ve tried many scone recipes over the years, but this one from the Joy of Cooking is the best one I’ve had. It’s easy, simple, extremely tasty, and adaptable to whatever flavors you want to use. Candied ginger would be great in it, as would blueberries, cranberries, cherries, apricots, lemon zest, or orange zest. Generally, I use dried fruit, but I think fresh fruit will work as well. Just know that your fruit may “bleed” a little more, and your final scone may have more color in it than you’re used to.
Be sure to mix the dough quickly and gently to avoid tough scones. And avoid overbaking.
Be sure to mix the dough quickly and gently to avoid tough scones. And avoid overbaking.