my daily bread

24 Jan

Scones are my favorite breakfast pastries. Sorry muffins and doughnuts, you just don’t stand a chance. When I normally make them, I use buttermilk because I like the nice tang the buttermilk adds, but this time I ventured out of the box and made scones using heavy cream. Diet woes aside, cream has always scared me. Why? I’m not sure, but whenever a recipe calls for it, I get a little antsy. It’s something about the way it curdles. But this recipe couldn’t be any easier. Be gone, irrational fear of heavy cream!

In my experience, scone dough can be really sticky and not fun to play with so I normally bust out my food processor to do all the necessary mixing. The only problem with the processor is that it tends to do too good of a job. Meaning that you end up overworking the dough, which is what happened here to me. Instead of having a wet dough, I had a really crumbly dry dough. At this point, I was a little freaked and added just a tad but more cream, but it didn’t work that well. I could either through the batch out and start over, or just proceed. Food-wasting guilt washed over me, and so I pressed on.

The end result? They turned out alright. The scones might’ve been a little too crumbly, but the insides of the scones were nice and soft surprisingly. I added in some chocolate chips in a last minute pinch so they weren’t as spread out in the scone as I would’ve liked but all’s well that ends well. Also, next time I’d put a nice egg wash over the top to give them a nice golden top, but that’s just me.

With a nice cup of tea, a big dollop of jam, and a big book to finish, I savored each bite of these cream scones. Don’t you just love lazy afternoons?

Cream Scones
From Baking: From my home to yours

Ingredients:

1 large egg
½ cup cold heavy cream
2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
½ cup semi-sweet chocolate chips (optional)

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.

Stir the egg and cream together. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Drop in the butter, and using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between- and that’s just right.

Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t over do it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.

Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough unto a rough circle that’s about 5 inches in diameter, cut it into 6 or 8 wedges and place it on a baking sheet. At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking- just add about 2 minutes to the baking time.

Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes. These are meant to be eaten warm and fresh. But if you want to save them, wrap them airtight as soon as cool and freeze them for up to 2 months.

13 Responses to “my daily bread”

  1. Nathaniel Brown January 24, 2008 at 1:36 pm #

    Just curious as to the amount of flour needed in this recipe. I think you forgot to add that in. This sounds great, as I’m a big scone fan here too. Can’t wait to get the amount so I can give it a whirl.

  2. justme January 24, 2008 at 2:13 pm #

    the amount of flour required seems to be missing from the ingredients list…

  3. Amanda January 24, 2008 at 2:29 pm #

    Oh I am so dumb! Sorry guys. When I copied and pasted it, it cut off the flour line. I will add it in once I get home tonight :)

  4. Mansi January 24, 2008 at 2:46 pm #

    Looks great Amanda! I have to try a hand at scones and this seems to be the perfect way to start:)

    -Mansi
    http://funnfud.blogspot.com

  5. Amanda January 24, 2008 at 4:48 pm #

    there you go, added in the flour for you.

  6. Evelin January 24, 2008 at 8:05 pm #

    I have a something towards scones too, especially the savoury ones! Your look very good:)

  7. sara January 25, 2008 at 7:49 am #

    Nooooooooo scones must have BUTTERMILK!

    Seriously…it’s slightly less fatty than cream, and gives the twangy taste.

  8. Laura January 25, 2008 at 8:23 am #

    I love using double (heavy) cream in scones too. Plain with jam and cream is a must but those chocolate ones have my name written all over them!

  9. Amanda January 25, 2008 at 8:44 am #

    Sara: I know, I know! Buttermilk is the best with scones, but these are just as good. The cream gives it a nice soft center will remaining crunchy on the outside, and I think it acts as a good platform for you. This way, you can combine a multitude of things with the cream, and not have to worry about the possibly mixing of flavors with the buttermilk!

  10. june July 2, 2008 at 11:39 am #

    My mother use to bake the greatest scones. Unfortunately I cannot find her recipe so I have to use yours and the other great bakers. Thanks for the recipe

Trackbacks/Pingbacks

  1. KAUAI EATS - January 25, 2008

    […] Ingredients: […]

  2. Cream Scones | Kauai Long Term Rentals, Vacation Rentals & Property Management - January 25, 2008

    […] coffee in the morning, but have often been disappointed with dry, tough scones. This recipe from slowlikehoney looks […]

  3. Sugar and spice « slow like honey - March 12, 2008

    […] I searched and was appalled. What is wrong with me? I whip up all other breakfast pastries like scones, banana bread, pumpkin bread, and biscotti, and yet no muffin love?! Shame on […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: