Cream Scones

The very first bite of a fresh baked scone is enough to make you feel like you’ve just had a daydreamy moment in the Royal Palace. There’s something about the light and tender loveliness of homemade scones that is transformative. Sadly, not so with purchased ones.

How many times have you bought a scone and felt less than delighted? OK, most of us can’t count that high. But we keep searching anyway even though we have plenty of empirical evidence that most commercial scones are over-mixed, over baked, frozen hockey pucks that taste like not very much of anything. So hey, here’s the scoop! Scones are definitely one of those pastry items that cannot be mass produced. Great scones require very minimal, very gentle handling, something that’s not possible in a large pastry production environment. But we do love the idea of a scone, don’t we?

Here’s the answer. Inside half an hour, you will be enjoying the most remarkable scones ever. This recipe is from my lovely pastry school teacher years ago, Cathy Burgett. It is the best recipe I’ve ever tried. Truly, these Cream Scones are Dream Scones. Since all the fat comes from cream and not butter, the final product is as soft and comforting as your favorite bedtime pillow. The one you look forward to at the end of a long and harried day. Why not wake up to this little bite of heaven on a plate some lazy weekend morning? You’ll never buy another scone again. Really.

Of course the traditional way to eat a scone is to lavish it with a bit of fresh jam and a dollop of fresh whipped cream, a real jaunt to the Cotswolds. Do try this sometime when you are feeling extra indulgent and no one is looking.

Bench notes:
- Remember this! The secret to great scones is a very light touch when mixing and forming the dough. This recipe requires precious little handling. This non-technique technique is what creates a melt-in-your-mouth tenderness that is the lost memory of The Legend of the Greatness of Sconery.
- This recipe is the purist version. I’ve also tried adding a shake of lemon zest to the cream for a brighter taste. The combination of dried pear, finely chopped crystallized ginger and golden raisins is one of my favorites. And of course the classical addition is dried currants. Just add the extras to the dry mix before adding the cream.
- Due to an oversight in shopping, I once made these with a combination of 3/4 C heavy cream and 1/2 C buttermilk for the liquid with great results.
- Scones are absolutely meant to be eaten fresh out of the oven. For the optimal scone experience worthy of a spot of good Earl Grey straight from the palace, eat them right away.

Cream Scones
Makes 8 scones

2 C flour
1 T baking powder
1/2 t salt
1/4 C sugar
1 1/4 C heavy cream

1 T melted butter for brushing the tops
sugar for sprinkling the tops

Preheat oven to 425 degrees. Line a baking pan with either parchment or a silpat.

Sift or whisk together the flour, baking powder, salt and sugar in a mixing bowl. Add the cream and stir gently with a fork. Stop mixing when it starts to come together and the cream seems fairly absorbed. Be careful not to overmix. The dough will look loose and lumpy and not like a finished dough.

Pour the mixture onto a lightly floured work surface. Flour your hands a bit and using a very light touch and absolute restraint, begin to gather and gently pat into a 9” circle, taking care to press the edges into a solid border. It will come together just enough to look like it might work. Do not handle very much to achieve maximum tenderness!

Using a lightly dusted bench scraper or sharp knife, cut into 8 scones. Use the bench scraper or a metal spatula to lift the scones gently onto the baking sheet. Be careful as they are very soft and delicate to handle. Brush the tops with a bit of melted butter and a light sprinkle of sugar.

Bake on the middle rack for 15 minutes or until they are golden. Serve immediately. Enjoy the true meaning of scone-iosity.