Tuesday, December 9, 2014

Cream Scones - Caity


I have a picture of a teapot that hangs in my kitchen and says "Plead contemporary insanity and sit down with a pot of tea". I take that message to heart on a regular basis, especially when I feel spread thin. It was a card that my mom gave me when I left for college 7 (!!!) years ago. I like having it framed in my kitchen to serve as a visual reminder that sometimes, you need to take some time for yourself. There is something really refreshing about stopping everything to sit down, enjoy a pot of tea and reflect on life. I highly recommend a tea break for everyone today! 

If you are going to "plead contemporary insanity", it is always nice to have a snack to enjoy with your tea. And what better snack than a cream scone? This recipe comes from a Wall Street Journal article sent to me by my mom called "Romancing the Scone" and makes currant scones but since I am boring sometimes, I decided to leave the currants out this round (my mom made them with the currants and said they are excellent though). Serve the scones with jam and Devonshire cream (recipe here or can be purchased at Whole Foods) and a pot of steaming tea. Be sure to take at least 20 minutes to be present and refocus yourself. And don't forget - pinkies out! 

Makes about 20 small scones, or 9-ish big ones


what you'll need:

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup sugar, plus 2-3 Tbsp for sprinkling
1 cup heavy cream, cold
1-1/3 cup dried currants 
3 Tbsp. butter, melted


Preheat the oven to 375 F. 

Over a large bowl, sift together flour, baking powder, salt and 1/3 c. sugar. Stir in currants, if desired. Add heavy cream to bowl and use an electric mixer to blend on low until ingredients are just combined. 

Dump dough onto a lightly floured surface and knead very briefly. Roll dough out to a 1 to 2 inch thickness. Use a cookie cutter (I used a 3 inch diameter for larger scones) to cut out scones. Place scones 1 inch apart on a parchment lined baking sheet. Re-roll dough scraps and repeat process until all dough has been used. 


Using a pastry brush, paint the tops of the scones with melted butter then sprinkle with sugar. 


Place on a baking sheet in the center of the oven and bake until scones are golden, 15-20 minutes.

Let scones cool on a baking rack. Serve warm or at room temperature with butter and jam or Devonshire cream and jam. 

Scones can be stored in an airtight container for 24 hours or in the freezer for up to 12 weeks (reheat in the oven for 15 or so minutes). I like to make a double batch then keep lots in the freezer for rainy days or unexpected visitors.




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