Cream Scones

I’ve said it before, and I’ll surely say it again, scones are the perfect way to wake up in the morning and they make an equally yummy afternoon snack!

Scones are probably my all-time favorite things to eat for breakfast. I have several recipes in my arsenal, and I’m constantly looking for new recipes to try. Maybe it’s the British in me??? Probably not…I’m mostly German and I can’t stand beer, much to the dismay of pretty much everyone I know. (Seriously, for the past 30 years I’ve had several people try and “convert” me into a beer drinker and it never works. Blech.)

I love scones so much that I make them up in batches and freeze them, unbaked, so I can whip them out of the freezer whenever I want one and within 20 minutes I’ve got a hot, freshly-baked bit of heaven to enjoy anytime of day, anytime of year.

For a long time I was using Marion Cunningham’s basic scone recipe (yes, that’s her real name, which is just awesome to me) that I learned from watching her on Baking with Julia. Now my favorite, go-to recipe is from the kitchen wizards over at America’s Test Kitchen. It’s not complicated, it’s great for add-ins or just straight-up plain, you can make them the night before and bake them in the morning, and as I mentioned earlier, they freeze beautifully, both baked and unbaked.

Cream Scones

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Snack

Servings 8

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• ½ teaspoon salt
• 5 tablespoons chilled, unsalted butter cut into ¼” cubes
• 1/2 cup mini chocolate chips, dried cranberries, pecans, etc. optional
• 1 cup heavy cream
• 1 tablespoon orange zest optional
• 1 egg, beaten with 1 tablespoon of milk optional
• 1 tablespoon white sugar optional

Instructions

 

• Preheat oven to 425 degrees F and line a baking sheet with parchment or a silicone baking mat.
• In the bowl of a food processor, add flour, baking powder, sugar and salt. Pulse five or six times until well combined. Alternatively, add to a large bowl and whisk together.
• Add diced butter to food processor and pulse until it resembles coarse, wet sand. Alternatively, cut in the butter using forks or a pastry blender, or rub butter in to the flour with your fingertips.
• Transfer dough to a large bowl and toss in extras (orange zest, chocolate chips, cranberries, etc.) if you are using them. Pour the cream over the top and stir in for about 30 seconds or until a shaggy dough forms.
• Turn dough out onto counter and knead by hand until the dough comes together. Form into a disk.
• Line an 8” cake pan with plastic wrap. Press your dough disk into the cake pan, spreading out until it fills the pan. Turn the pan over, releasing the dough and cut into eight wedges.
• Place wedges onto baking sheet. If desired, whisk together one beaten egg and one tablespoon of milk and brush over the tops of the scones. Top with 1 tablespoon of granulated sugar.
• Bake at 425 degrees for 12-15 minutes or until golden brown. Transfer to wire rack and cool slightly before serving.

Notes

** To make the night before, prep dough and place in 8” cake pan. Cover with plastic wrap and refrigerate overnight. Bake the following morning as directed.

** To freeze, turn the dough out of the cake pan, cut into wedges and wrap individually. To bake from frozen, bake as directed, adding on additional minute or so.