I don’t know why I thought scones were difficult to make. So far they have been easy and so delicious and these Dreamy Cream Scones from Smitten Kitchen are the best yet. So light and absolutely yummy. The freeze and bake method is still working fine. I have been enjoying these all week and am going to make them again for next week since I have extra currants. I might try them with dried cranberries like she did. If I do that though, I want them to be orange cranberry… I might have to email her to if she knows how do to that. Anyone here know how?
- 2 cups unbleached all-purpose f lour
- 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
- 1 cup heavy cream
- If baking right away- adjust oven rack to middle posit ion and heat oven to 425°F.
- Place f lour, baking powder, sugar and salt in large bowl and whisk together.
- If making by hand, use your fingers (or if you have one, a pastry blender) to quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
- Stir in currants.
- Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all 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 patting the dough onto a lightly f loured work surface into a 3/4-inch thick circle and cutting pieces into about 3″ circles. (you can, of course, us a biscuit cutter if you have one.) Press remaining scraps back into another piece and cut until dough has been used up.
- If you’re baking them right away place rounds or wedges on ungreased baking sheet and bake unt il scone tops are light brown, 12 to 15 minutes.
- If not, wrap individually in parchment paper and freeze. Bake when ready for 15 to 20 minutes.
- Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.