Cream Scones
These cream scones are truly the most ethereal scones that I've ever had the fortune to encounter. Exquisitely tender and rich, they also happen to be quick and easy to prepare. And since the day I discovered Rose Levy Beranbaum's "The Pie and Pastry Bible" back in the late 90's, these scrumptious little marvels (essentially her currant scones with some very minor adaptation) have been on regular rotation in my kitchen. If you've never had the pleasure of a perfect scone, I bet they will end up on your list of favorites as well.
Servings 8 scones
Equipment
- metal baking sheet (either one full size or two half sheets)
- linen or cotton flour sack towel
- cooling rack
Ingredients
- ½ cup unsalted butter
- 2 cups all purpose flour (plus a bit more for rolling out the dough)
- ¼ cup sugar preferably baker's or caster sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup heavy whipping cream
- ½ cup dried currants, or other dried fruit of your choice (optional)
Instructions
Preparing the Dough
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the butter into pieces about ½ inch thick. (If the butter feels soft at this point, place it in the freezer for 10 minutes before proceeding.)
- Add the butter to the flour mixture and press with your fingertips into large flakes.
- Mix in the cream just until all the flour is moistened and the dough begins to come together in clumps.
- Add the currants, mixing and kneading them gently into the dough just until it holds together in one piece. Then turn the dough out onto a lightly floured work surface.
Shaping and Baking the Scones
- Heat the oven to 400℉.
- Lightly flour the top of the dough and roll it out into a rectangle roughly 6 x 9 inches (it should be somewhere between ½ to 1 inch thick once rolled out).
- Then fold the dough into thirds, just like a business letter.
- Lightly flour the board again (if necessary) and rotate the dough so that the smooth side faces to your left. Then repeat the process, rolling out the dough to a rectangle about the same size and folding it into thirds like a business letter, three more times (for a total of four times).
- Roll out the dough to a 6 x 9 inch rectangle one last time, and then cut it lengthwise in half so you have two pieces, each measuring about 3 x 9 inches. Cut each length of dough into four pieces on the diagonal in order to form roughly even triangles.
- Place the dough triangles, about an inch apart, on an ungreased baking sheet. (The dough will rise, but it will not expand sideways.)
- Bake the scones for 15 to 20 minutes, or until the edges begin to crisp and the tops are golden brown. (Do not overbake. The scones will continue to cook a bit after being removed from the oven, and they taste best when still slightly moist and soft on the inside.)