I think that scones — like peace — are universally sought after and revered. Never have I met a person that, when offered a scone, says, “No thanks,” or, “Oh, I’m not a fan.” Because, really, how could there be anything but overflowing love for a dessert/breakfast treat that includes sugar, cream, and butter? Not only is it un-American to not love scones — it’s inhuman.
The other day, I tried a recipe for classic cream scones, via Cooking with Paula Deen magazine. It was my first attempt at scones, and I have to say that I was quite pleased with the results. My scones weren’t pretty (apparently, “pat into a circle” means “pat into something resembling a circle, kind of” in Katie-ese), but they tasted really, really good. Sugary, buttery, and dense, just like every scone should be. I ate mine sans strawberry jam (as the recipe suggests), and it still rocked my proverbial socks.
Classic Cream Scones
Makes 10 scones
2 and 1/2 cups all-purpose flour
1/2 cup plus 2 teaspoons granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chilled butter, cut into 1/4-inch slices
1 cup plus 1 tablespoon heavy whipping cream, divided
1 large egg, lightly beaten
Strawberry jam (optional)
Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Using a pastry blender (or two knives pulled crisscross against each other), cut into butter until mixture is crumbly. Add 1 cup cream and egg, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface. Gently knead 2 or 3 times. Place dough on prepared baking sheet, and pat into a 1/2-inch-thick circle. Using a knife, score dough into 10 wedges. Brush dough with remaining 1 tablespoon cream, and sprinkle evenly with remaining 2 teaspoons sugar. Bake for 15 to 20 minutes or until golden brown. Cut along scored lines into wedges. Serve with strawberry jam, if desired.