Cream Scones

When Kate at Framed Cooks shared her mother's recipe for "The Best Cream Scones in the World", I knew I had to try them.  And yes, they are simple and very, very good.  Unlike other scone recipes I have tried, these have eggs and less cream in them.  Delicious!

I made two batches.  One with cinnamon chips and one with Craisins.  I shared some with the neighbors and the rest are going with us as we head to Kissimmee this evening to have dinner with friends from Wisconsin.

The Best Cream Scones in the World
by Kate, from Framed Cooks

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
Pinch of salt
1/3 cup cold butter
1/2 cup heavy cream
1 teaspoon vanilla
2 eggs, beaten
1/4 cup currants, raisins or other dried fruit

Preheat oven to 425 degrees.  Line a cookie sheet with parchment paper or a silicone baking sheet.

Combine flour, sugar, baking powder and salt.  Cut in butter until well-combined.

Mix together cream, vanilla and eggs.  Take 2 tablespoons out of this mixture and set aside.

Add liquid mixture to dry mixture, add currants and mix lightly as possible until just combined.

Pat dough into a 12 inch circle and cut into 12 wedges.  Arrange them on the cookie sheet, tucking the pointed ends underneath.

Brush the tops with the reserved cream mixture and sprinkle with a little sugar.

Bake for 13-15 minutes until golden brown.  Cool on a rack.

Cinnamon Chip Scones

I was fortunate to win a giveaway from Debbie at A Feast for the Eyes.  One special part of this gift was a package of King Arthur Cinnamon Chips.  I have been wanting to find a special recipe for this and I think I have.

I found the post here on CC Recipe blog.  They smelled so wonderful while they were baking.  I really do like those cinnamon chips.  Tiny little bursts of great tasting cinnamon.  As most scone recipes, this came together quickly.

Cinnamon Chip Scones

2 1/3 cups flour
1/4 cup sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
1 cup cinnamon chips
1 cup buttermilk

Heavy cream for brushing top and cinnamon/sugar mixture for sprinkling on top

Mix dry ingredients and cut butter into it.  Add the cinnamon chips.  Add buttermilk all at once, folding to incorporate.  Knead dough gently to just hold together.  Form into a rectangle approximately 3 1/2 inches by 15 inches long.  Cut dough into 14-15 triangles.  (I made them a little bigger and got 12).

Place on parchment or Silpat lined baking sheet.  Brush with cream and sprinkle with cinnamon/sugar.  Bake 15-20 minutes at 375 degrees.

Scones are now a favorite!

Tuesday I bought the blueberries.  Wednesday I saw blogger friend, Mary, post perfectly looking blueberry scones on her blog, One Perfect Bite.  So by last evening, my scone batter was resting in the refrigerator only to be awakened early this morning for baking.

I like to think that I can analyze what a good recipe is by reading through it quickly.  Especially in baking, I have found that if the ingredients include sour cream, fresh cream or cream cheese, every time the recipe will be a success.  Mary's recipe called for 1 1/4 cups of heavy cream.  I just knew this would taste great.

This was my first time baking scones.  I think what turned me off before was that every scone I have ever purchased tasted so dry and crumbly that it needed several cups of coffee or glasses of milk to wash it down.  I never understood what the cheering was about concerning scones.

Well.....now I know.  It took much restraint to keep me from eating them all before The Trout was even out of bed!  The recipe comes together quickly.  No need to even use your mixer.  It does not make an outrageous amount of scones, though that would have been a treat!  I will definitely be looking into more scone recipes.  I hope you try these.  Thank you, Mary, for sharing your excellent recipe.

Blueberry Cream Scones
from the kitchen of One Perfect Bite

2 cups all-purpose flour
1/4 cup + 2 tablespoons sugar, divided use
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
3/4 cup blueberries
1 1/4 cup heavy cream

In a large mixing bowl, combine flour, 1/4 cup sugar, baking powder, and salt.  Cut butter into dry ingredients.  Stir in blueberries.

Add heavy cream and stir by hand just until dough forms.  Dough will be soft and sticky.  Cover and refrigerator 2 hours or overnight.

Preheat oven to 400 degrees F.

Turn dough out onto a lightly floured surface and knead gently until dough just holds together.  Press dough into an 8 to 9 inch circle, 1 inch thick.  Cut into wedges.  Place scones on baking sheet and sprinkle with the reserved sugar.

Bake 15 to 20 minutes at 400 degrees or until scones are a light golden brown on top.  Yield:  6 scones.