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cream scones

Lillian and I had a play date last Saturday with a friend of mine and her daughter.  Originally, we had planned to go out for coffee, but with a typical wet and rainy northwest day upon us, I decided coffee at home with some homemade goodies was more enticing.  As a working mom, mornings usually are so rushed that I usually don’t have time to enjoy a cup of coffee.  I could get out of bed earlier, I supposed, but that usually doesn’t happen.  On the weekends, when I can have cup after cup of coffee in a large mug while wandering around in my PJ’s, I truly feel decadent and relaxed – it doesn’t take much.

The bad thing about this morning was I decided to make scones about 20 minutes before my friend was supposed to arrive.  Thankfully, homemade scones take only 25 minutes to prepare (including baking time) and are one of my favorite things on earth to have for breakfast.  I also happened to have some lemon curd in my fridge.

These scones really are wonderful, containing two of my favorite ingredients:  heavy cream and butter.  They have a dusting of granulated sugar on the top which adds to the crunch when you first bite into them, but they are soft and flaky on the inside.  The perfect conduit for some lemon curd or homemade jam.

Cream Scones
makes 16 scones
adapted from Savory Sweet Life

2 cups (9 oz) flour
1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
2 Tbl. of sugar for sprinkling on top

Preheat oven to 400 degrees

Using a fork, lightly mix together the flour, baking powder, sugar, and salt.  Using a pastry cutter or a fork, cut in the butter until mostly combined and the mixture resembles coarse meal.  In a liquid measuring cup, measure the whipping cream and add to it the slightly beaten egg and vanilla.  Add the liquid to the flour mixture all at once, tossing the dough lightly with a fork to combine.

Form the dough into a log and separate into four equal pieces.  On a lightly floured surface, and using your hands, form each piece into a ball – flattening it slightly with your hand to make a disk.  Take your fingertips and press down on the outside of the circle so that the center is higher than the perimeter.  (This is what will give the scones that wedge-like appearance.)

Cut the circle into four wedges (like a pie) and place on an baking sheet.  Duplicate this process with the remaining three sections of dough.  Sprinkle a light dusting of granulated sugar on top of the scones and bake for 15 minutes or until lightly golden and puffed up.

Serve with butter and jam or lemon curd

What is your favorite quick breakfast treat?

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