I’m in the midst of testing recipes.
It’s a tough job but someone’s gotta do it.
In May I’m co-hosting a bridal shower for Jack’s sister. We’re having high tea. I’ve prepped the menu and am starting the recipe testing. I’m a wee OCD, what can I say?
I’m starting with scones because they’re the foundation of any tea. They’re typically served with clotted cream and jam.
Now, I’ve made scones oodles of times over the years but haven’t come across a recipe that really hit me in the gut and screamed Hallelujah! Until now. I came across this recipe for Cream Scones on JoyofBaking.com and man, oh man, it hit the spot this past Sunday morning. I served it with homeade strawberry jam (it was our last jar. Boo! Must make more soon!) and homeade whipped butter (using the leftover cream from the recipe). I sat at the counter in our sunny kitchen drinking a hot cup of coffee and munching a warm scone while flipping through the latest magazines that I’ve been meaning to peruse. It was heaven.
(Mic’s Tips: I made the dough in my food processor and it worked very well, just make sure you don’t over process. The same for kneading the dough—don’t over handle or it’ll spread too much when baked. The good news about this recipe is that it’s quick and EASY. Enjoy!)
by Stephanie Jaworski, Joyofbaking.com
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whipping cream or milk
1. Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
3. Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.
4. Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.
These scones freeze well. (I didn’t test this as they didn’t last long in our house.) Makes about 10 – 2 1/2 inch (6.5 cm) round scones.