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Cream Scones

Source of Recipe


From The Culinary Institute of America's "Breakfast & Brunch Buffets"






List of Ingredients



• 3 cups bread flour
  
• 1/2 cup sugar
  
• 2 Tbsp baking powder
  
• 1/2 tsp salt
  
• 2 cups heavy cream
  
• 2 Tbsp milk
  
• 3 Tbsp coarse sugar, for topping
  






Instructions



1. Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10-inch round cake pan. Reserve the second piece.
   
   
2. Sift the flour, sugar, baking powder and salt together into a mixing bowl. Make a well in the center of the flour mixture. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 12 hours.
   
   
3. Preheat the oven to 350° F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
   
   
4. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart. Brush the scones with milk and sprinkle with the coarse sugar.
   
   
5. Bake the scones until golden brown, 30 to 40 minutes. Cool them on the baking sheet for a few minutes, then transfer to cooling racks. Serve the scones warm or at room temperature. Serve baked scones the same day they are made, or freeze for up to 4 weeks.
   
   Makes 10 scones.
   
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   Variations
   
   DRIED CHERRY SCONES
   Add 1 cup of dried cherries to the dry ingredients just before blending in the cream. Follow the remaining method as stated above.
   
   HAM AND CHEDDAR SCONES
   Omit the milk and coarse sugar. Add 1 cup of medium-diced ham, 1/2 cup of medium-diced Cheddar cheese and 1/2 cup of sliced scallions to the dry ingredients just before blending in the cream. Follow the remaining method as stated above.