Scones

Indulge in the delightful richness of scones with this easy and versatile recipe. These scones are flaky and light, thanks to the primary use of cream as the liquid ingredient. Whether you choose to incorporate dried currants, raisins, or other flavorful additions, these scones are perfect for breakfast, brunch, or an afternoon treat. Customize them with various ingredients and explore the possibilities of these delectable pastries.

MAKES: 10 to 14 scones

TIME: 20 minutes

INGREDIENTS:

• 2 cups all-purpose or cake flour, plus more as needed
• 1 scant teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons sugar
• 5 tablespoons cold butter
• 3 eggs
• 3/4 cup cream
• 1/3 cup dried currants or raisins (or choose from the list below)

INSTRUCTIONS:

1. Preheat the oven to 450°F (230°C).
2. In a bowl or food processor, mix together the all-purpose or cake flour, salt, baking powder, and sugar. Reserve 1 tablespoon of sugar for later use.
3. Cut the cold butter into small bits and add it to the dry ingredients. Use a food processor or rub the butter between your fingers with the dry ingredients until the mixture resembles coarse crumbs. Ensure that all the butter is thoroughly blended into the flour mixture.
4. In a large bowl, beat 2 of the eggs with the cream. With a few swift strokes, combine the egg and cream mixture with the flour mixture. Fold in the dried currants or any other additions you desire.
5. Transfer the dough onto a lightly floured surface and knead it gently for 10 times. If the dough is sticky, add a small amount of flour, but it should still have a slightly sticky consistency.
6. Press the dough into a 3/4-inch-thick rectangle and cut out 2-inch rounds using a biscuit cutter or a glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again.
7. Beat the remaining egg with 1 tablespoon of water and brush the top of each scone. Sprinkle each scone with a little of the remaining sugar.
8. Bake the scones in the preheated oven for 7 to 9 minutes, or until they turn a beautiful golden brown.
9. These scones are best enjoyed on the day they are made, but they do keep well compared to biscuits.

VARIATIONS:

Explore the possibilities by incorporating various additions into the scone batter. Here are some ideas to get you started:

• Spice blends, such as chili powder or curry powder. Use approximately 1 tablespoon, whole or ground.
• Traditional Pesto or other herbs, up to 1/4 cup.
• Minced or sliced pickled jalapeños, to taste.
• Grated cheese, soft or hard types, ranging from 1/2 to 1 cup.
• Molasses or honey, substituting the sugar (approximately 1/4 cup).
• Minced herbs, mild or strongly flavored, up to 1/4 cup or 2 tablespoons, respectively.
• Sautéed onions, shallots, or leeks, approximately 1/2 cup.
• Finely chopped nuts or seeds, such as almonds, pecans, or sesame seeds, up to 1/2 cup.
• Dried cherries, blueberries, cranberries, or raisins (soaked in warm water and drained), up to 1 cup.
• Cooked wheat, rye berries, hulled barley, or other grains, up to 1 cup.
• Grated citrus zest, approximately 1 tablespoon.
• Sprinkle the tops of unbaked scones with sugar or a mixture of cinnamon and sugar.
• Cooked and crumbled sausage, minced meat, or shrimp, up to 1 cup. Reduce the sugar to 1 teaspoon.

These additions provide endless possibilities for flavor variations, allowing you to create unique scones to suit your preferences.

Enjoy these cream scones warm or at room temperature, accompanied by clotted cream, jam, or your favorite spreads. Whether served for breakfast, afternoon tea, or as a delightful snack, these scones are sure to please your taste buds.