the newest food group: scones

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.

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2 responses

  1. you know what, I’ve never tried scones so I don’t know if I like them or not, but since you do you should try “kouign aman” sometime. It’s a cake from Bretagne and like everything those people do it’s buttery, sugary and…buttery. You don’t really know which is the most thankful when you eat that, your cholesterol or your diabetes…Your tummy is happy though…

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