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absolutely, and unequivocally, my all-time favorite REC: Cream Scones (a CI recipe)

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Joined: Jul 17, 2006


Posted to Thread #18939 at 4:15 am on Sep 6, 2010

This makes a very tender scone - not like the heavier versions. It is done in a food processor (which I don't have), so I use my pastry blender/cutter to cut in the flour and butter:

I can't even describe how wonderful these are! The others I have posted (made with buttermilk) are delicious, too, but these have such a delicate texture. Brackets are around my own notes.

Cream Scones
(from Cook's Illustrated)

2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled, cut in small cube
1/2 cup currants [or, I prefer 1/4 cup mini chocolate chips]
1 cup heavy cream

Heat oven to 425 deg. Line baking sheet with parchment.
Put flour, baking powder, sugar and salt in food processor and pulse to combine. Distribute butter evenly over flour mixture and pulse with 1-second pulses. [not, I do not use a food processor so I do it in a mixing bowl with pastry blender].

Pour cream over, add either the currants or chocolate chips [I MUCH prefer the chips], and pulse until it starts to gather together.

Transfer to counter and knead about 5-10 seconds. Pat into an 8" round and cut into 8 wedges. Place wedges on parchment. Bake 12-15 min. until done.



Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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