Cream Scones; The most traditional sweet biscuit-like texture is obtained but using both butter and heavy cream. This recipe allows you to have variations of fresh or dried fruits.
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BLUEBERRY AND CRANBERRY SCONES
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
8
servingsBake time
15
minutesIngredients
2 cups (10 ounces) unbleached all-purpose flour; preferably a low-protein brand, such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
1/2 cup dried cranberries
1/2 cup dried wild blueberries
1 cup heavy cream
Directions
- Adjust an oven rack to the middle position and hear the oven to 425 degrees
- Place the flour, baking powder, sugar, and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six 1 second pulses.
- If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1 second pulses. Add the berries and quickly mix in or pulse one more time. Transfer the dough to a large bowl.
- Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.
- Transfer the dough and all dry flour bits to the countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the dough on a lightly floured work surface into a 3/4 inch thick circle. Punch out the dough rounds with a biscuit cutter. Push together the remaining pieces of dough, pat into a 3/4 inch thick round and punch out several more dough rounds. Discard the remaining scraps. Place the rounds on a uncreased baking sheet.
- Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
Notes
- I like to serve the warm scones with honey and jam.
