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CREAM SCONES (with chocolate chip variation)

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Joined: Jul 17, 2006


Posted to Thread #70 at 7:52 am on Dec 15, 2010

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 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 (*see note). Place wedges on parchment. Bake 12-15 min. until done.

*NOTE: you can also pat dough into an 8" square, make 3 cuts across and 3 cuts down (you'll have 2" squares), then diagonally for 32 little tea-sized scone triangles.


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

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