Breakfast/ Classics

Basic Cream Scones

I know, I know, this is the third scone recipe I’ve posted on this blog. But I’d have to say that it’s my favorite. These cream scones from Smitten Kitchen have a different texture than the buttermilk scones I’ve made in the past, with a little less sweetness than my vanilla bean scones, which I personally prefer, although I love the other recipes as well.

I first made this recipe during a weekend out of town, cutting my scones into traditional wedges. When I made them for my party, however, my friend and I decided to cut them into adorable miniature circles. They turned out great both ways, but the photos I’m going to use here are from the party.

Let’s get started, shall we?

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Heat your oven to 425 F and grab a large bowl. We’ll start with 2 cups of flour…

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… some baking powder…

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… just a little bit of sugar…

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… and a pinch of salt.

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Just whisk this together until it’s all combined.

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Cut up some COLD butter into cubes (mine were about 1/4 inch), and throw it in with the flour mixture.

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Using two knives, a pastry cutter (which is what I used), or your fingertips, cut the butter into the flour quickly until your mixture resembles coarse crumbs, with some slightly bigger chunks of butter. If you’re putting anything in your scones (such as currants, dried fruit, or chocolate chips), do that now.

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Stir in the heavy cream using a fork until the dough starts to come together.

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Like this!

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Plop your dough, including all of the floury crumbs, onto a floured surface and knead until it all comes together into a sticky ball.

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Now you have some options: you can either pat the dough down into a circle and cut 8 wedges, press it into an 8-inch pan and cut wedges, or roll it out to 3/4 inch thick and cut using a biscuit cutter.

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The mini biscuit cutter would have to be my favorite method. They’re just so cute!

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According to the original recipe, you can just pop these in the oven, but I like brushing the tops with heavy cream and sprinkling on some turbinado sugar. Then just bake ’em for 12-15 minutes, or until the tops are light brown. Of course, these took less time because they’re so tiny.

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Yum yum!

I really love this recipe. It’s so simple, and you can customize it by adding dried fruit or chocolate chips. Give it a try and tell me what you think! Here’s a shorter, more print-friendly version:

Cream Scones

Makes 8 wedges, amount of circles depends on size

from crumbsandnibbles.com, originally from smittenkitchen.com

Ingredients:

2 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons cold butter, cut into cubes

1/2 cup dried fruit or chocolate chips, if using

1 cup heavy cream, plus extra for brushing on top.

Directions:

1. Heat oven to 425 F.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Using a pastry cutter, two knives, or your fingertips, cut butter in quickly until mixture resembles coarse crumbs with some slightly bigger chunks of butter.

4. Pour in heavy cream and mix with a fork until the dough starts to form.

5. Transfer the dough along with all floury crumbs onto a lightly floured surface and knead until it all comes together in a sticky ball.

6. Either pat the dough down into a circle and cut 8 wedges, press it into an 8-inch pan and cut wedges, or roll it out to 3/4 inch thick and cut using a biscuit cutter. Brush the tops with heavy cream and sprinkle on some coarse sugar (optional).

7. Bake for around 12-15 minutes, or until the tops are light brown.

I hope you all enjoy, and happy nibbling!

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2 Comments

  • Reply
    Chocolate Chunk and Orange Scones | Crumbs and Nibbles
    September 6, 2014 at 7:51 pm

    […] recipe I’ve posted. I know. But this one turned out so, so good. I made a variation of my basic cream scones, this time adding semisweet chocolate chunks and lots of grated orange zest, finishing them off […]

  • Reply
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    […] LOOK at these beautiful scones. I’m a sucker for a good basic cream scone with butter and jam, but I’d have to say that this version right here is my new fave. I was […]

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