Eileen’s Cream Scones
(from cokerlj’s recipe box)
Eileen made these for Cate’s Tea Party…I loved them. Scones by nature are dry to me, but with a nice Lemon Curd or blackberry jam (from the store) or the Clotted Cream she made (recipe in this book) they are amazing!
Source: Eileen Coker
Categories: Breakfast, Pastries
Ingredients
- 2 cups (10 ounces) unbleached all purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled, cut into 1/4 inch cubes
- 1/2 cup currants (Eileen used dried blueberries)
- 1 cup heavy cream
Directions
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TIP: We find it easier to mix the scones in a food processor, but they may also be mixed by hand. Cut the butter into the dry ingredients with two knives or a pastry blender. Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms their texture.
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adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper
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Place the flour, baking powder, sugar and salt in the work bowl of a food processor fitted with a steel blade. Pulse 6 times to combine.
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Remove the cover from the work bowl and pour the cream evenly over the dry ingredients. Pulse until the ingredients start to gather into moist pebbles, eight to ten 2 second pulses.
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Transfer the dough and all dry, floury bits to a counter top and knead the dough by hand just until it comes together into a rough ball, about 5 to 10 seconds. Pat the dough into an 8 inch circle and cut into 8 wedges. Place the wedges on the parchment lined baking sheet.
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Bake until the scone tops are light brown, 12 to 15 minutes. Cool the scones on a wire rack for at least 10 minutes. Serve warm.
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GLAZED SCONES: A light glaze of cream and sugar gives scones an attractive sheen and sweeter flavor. Follow the recipe for Cream Scones, brushing the tops of the scones with 2 tablespoons heavy cream and then sprinkling them with 2 tablespoons sugar just before they go into the oven.