dreamy cream scones

dreamy cream scones, plain

I have experienced varied success with regard to biscuit and scone making. The last time I made biscuits (or rather, I tasked the hubs to knead and roll out the biscuit dough) the biscuits turned out flat…no comment on that. I was a little apprehensive about making scones but it was the best way to use up the heavy cream I bought for Thanksgiving but did not use. Till this day I still wonder why I bought the cream. Another mystery, another day.

Anyway, this recipe was taken from Smitten Kitchen’s website but is from the America’s Test Kitchen Cookbook – which I also have and adore. I used cranberries and they turned out lovely. I’m sure they would be great plain as well.

*UPDATED on April 11th 2014 with new picture of plain scones.

Dreamy Cream Scones

(From America’s Test Kitchen Cookbook, posted by Smitten Kitchen)


  • 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 chilled, unsalted butter, cut into 1/4-inch cubes
  • 1/2 cup currants (optional) (I used dried cranberries, and chopped them into smaller bits)
  • 1 cup heavy cream


1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did and so did Smitten Kitchen) and cutting until dough has been used up.

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

You can also freeze the scones and reheat them by microwaving them for 30 seconds to a minute and toasting them in the toaster oven to get a nice crisp top.


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