Tag Archives: scones

Sweet Cream Scones

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Yes, two scone recipes.  This one’s flavor is pretty different from the other, however.  I occasionally use it for breakfasts (though I don’t usually do any of the fruit/chocolate additions I do to the buttermilk, as that makes it super-sweet) but primarily, it’s Shortcake.  I used this for my strawberry shortcakes for the 4th and they were all devoured in an instant.

Classic Sweet Cream Scones

2 c all purpose flour

1/4 c granulated sugar

3 tsp baking powder

1/8 tsp salt

1/3 c unsalted butter, chilled

1/2 c heavy (whipping) cream

1 large egg

1 1/2 tsp vanilla extract (as always, the real stuff)

Preheat oven to 425, and line a baking sheet with parchment or a silicon lining.

In a large bowl, stir together the flour, sugar, powder, and salt.  Cut the butter into small cubes and squish through the mixture until it has the texture of breadcrumbs or cornmeal.

In a small bowl, combine the cream, egg, and vanilla.  Add the wet ingredients to the dry and mix until just combined.

Seperate the batter into icecream-scoop sized balls and ball in your hand, then place on the baking sheet and flatten slightly.  You’re aiming for something roughly as round as your palm, and approx 1-1 1/2 inch thick.  Place them, spaced, on the pan as they will spread slightly in baking.

Bake 13-15 minutes, or until just golden.  Let cool at least 5 minutes before serving.  Let cool to room temperature if you plan on using them as shortcakes.

Crack Scones

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Okay, sooper-seekrit recipe time.  I’m passing this along, it’s the best thing ever.

Raspberry-Chocolate Chip Buttermilk Scones (of omg tasty doom)

2 c All-Purpose Flour

1/3 c granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 tbsp Unsalted Butter, chilled

1/2 c Buttermilk

1 large egg, beaten

1 1/2 tsp vanilla extract (the real stuff, please)

1/2 c frozen raspberries

1/4 c dark chocolate chips

Preheat oven to 400.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

Cut the butter into ½ inch cubes and distribute them over the flour mixture.

Squish the butter into the flour mixture.  Mixture should have the texture of coarse cornmeal when done.

In a small bowl, stir together the buttermilk, egg, and vanilla.

Add the buttermilk mixture to the flour mixture and stir until just combined.  DO NOT OVERMIX.

Add the raspberry and chocolate chip, and combine gently.

Glop balls of the batter onto a parchment-lined baking sheet.  Aim for somewhere between golf- and tennis-ball sized.

Bake 15-20 min, or until the scones just begin to turn golden.  Remove from oven and let cool at least 5 minutes before eating.

Store leftovers (if you have any) in the refridgerator.

Notes

These are doom-scones.  They’re tender, sweet, tasty, and all things wonderful.  The recipe is also easily adapted to a general “all thing sconey” type thing.  If you don’t like raspberries or chocolate, they can be left out or replaced.  Aim for 1/2 c of any kind of frozen berry, or 2/3 c for any kind of dried fruit (raisin, currant, etc).