HungrySister Presents: Cream Scones

I, like HungryMom, am NOT a baker. I don't like to measure, I don't own an electric mixer, and I have a really hard time being tied down to a recipe…not to mention every time I try to bake something it either collapses, explodes, or doesn't look anything close to what it is supposed to. For this reason I have let my much more baking-inclined roommate take over all baking activities in our kitchen. 

Don't get me wrong, I love love love desserts, sweets, baked goods, you name it. Love to the point where I give them up for Lent every year (and fail every year).

I was recently discussing fairs with my boyfriend and talking about how I can't wait until I can get my hands on some "fair food." His response was something like "I LOVE fair food! Elephant ears? SCONES!?" Now, I don't know about you, but in my mind fair food is funnel cakes, boardwalk fries, deep fried oreos, and smoked bbq sandwiches…I guess they do things a little differently in the Pacific Northwest! I have never in my life seen a scone served at a fair, but I get the idea of enjoying a handheld, flaky, buttery baked good while strolling around the fairgrounds.

I decided to make cream scones for breakfast and was a little apprehensive about successfully executing the recipe, but it worked! Even I, a baking disappointment, could master these little guys. The scones were delicious and really easy!

You'll need: 

2 cups all-purpose flour
3T sugar
2 t baking powder
1/2 t salt
1 1/2 C heavy cream
Milk for brushing
Decorative, or sparkling sugar (I used regular)

 

Heat oven to 400. Place rack in the middle position.

Line a baking sheet w. parchment paper, or spray with cooking spray.

In a medium bowl, thoroughly whisk together flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients and pour in the cream. Stir until everything is moistened and a soft dough is formed.

 

Scrape the dough onto a lightly floured counter and knead a few times, shaping it into a log about 8 inches long. 

  

Cut in two, then gently shape each half into a smooth disc about l inch thick.

 

With a sharp knife cut each disc into four pieces.

 

Arrange the 8 scones on the prepared baking sheet, leaving as much room as possible between them. Brush with milk, then sprinkle with sugar. Place in the oven and bake for 7 minutes, then reduce heat to 350 and bake 15 minutes longer.

  

 Voila! Finished product. These are delicious with marmalade, raspberry jam, or any other filling of your choice!

I ended up making a couple of batches recently for my grandparents' birthdays - I added half a cup of mini chocolate chips to one batch and a tbsp or 2 of cinnamon to the other. Both turned out well!