dreamy cream scones

Name: dreamy cream scones
Cuisine: British
Ingredients: 2 cups (280 grams) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury; 1 tablespoon (15 grams) baking powder; 3 tablespoons (40 grams) sugar; 1/2 teaspoon (3 grams) fine sea or table salt; 5 tablespoons (70 grams) chilled, unsalted butter, cut into 1/4-inch cubes; 1/2 cup currants (about 80 grams; I used dried cranberries, and chopped them into smaller bits); 1 cup (235 ml) heavy cream

7 steps

Updated at: Thu, 17 Aug 2023 12:09:04 GMT

Ingredients

8 servings

2 cupsunbleached all-purpose flour

preferably a low - protein brand such as, or pillsbury

1 tablespoonbaking powder

3 tablespoonssugar

½ teaspoonfine sea salt

or table

5 tablespoonsunsalted butter

chilled, cut into 1/4 - inch cubes

½ cupcurrants

i used dried cranberries, and chopped them into smaller bits

1 cupheavy cream

Instructions

Step 1

1. Adjust oven rack to middle position and heat oven to 425°F.

Step 2

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

Food ProcessorMix

Step 3

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

Step 4

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Spatula

Fork

Step 5

5. Transfer dough and all dry, floury 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 either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

Step 6

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.