Ingredients: |
Ingredients: 2 cups(10oz) all-purpose flour
1 tbsp,baking powder
3 tbsp.sugar
½ tsp. salt
5 tbsp. chilled unsalted butter, cut into ¼” cubes
Optional*:
½ cup currants, raisins, other dried fruit and/or nuts OR
2-3 oz. bittersweet chocolate, chopped
1 cup heavy (whipping) cream
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 425.
Please dry ingredients in large mixing bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times (one-second pulses).
If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in optional items.
OR
If using food processor, remove cover and scatter butter evenly over dry ingredients. Cover and pulse 12 times (one-second pulses). Add optional items and pulse one more time.
Transfer dough to a large bowl
Stir in 1 cup heavy whipping cream with rubber spatula or fork until dough begins to form, about 30 seconds. Do not overmix.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5-10 seconds. Pat or roll (gently) into a round, about ½” thick. Cut into 8 wedges (or other shapes, using a biscuit cutter or knife); place shapes on an ungreased baking sheet. Using a silicone baking mat will give you nicer bottoms, but isn’t a requirement. Baking sheet can then be wrapped in plastic and refrigerated up to 2 hours.
Bake until light brown, 12-15 minutes. Cook on a wire rack for at least 10 minutes. Serve warm or at room temperature.
*Regardless of what combination of fruit and/or nuts you use, chop them into pieces that are about the size of a quarter-raisin. Don’t use chocolate chips—they’re too big. You can buy the chocolate as bars in both the candy and baking sections. I find the thinner bars easier to chop, and the easiest way to chop chocolate is with a chisel. Be careful if you do this—they’re sharp and can leave a nice gash in your hand. They’re also hard on cutting boards; after all, they’re meant for cutting wood. A cheap ¾” chisel from Home Depot will meet your needs |
This recipe for Cream Scones (America’s Test Kitchen) is from