Cream Scones

Notes

• Can easily substitute other fillings (cranberries, chocolate chunks, etc.).
• If using fresh fruit, adjust cream accordingly (down to zero if necessary).
• Can use sour cream instead of cream.
• Try soft flour instead of all-purpose.
• For dry fillings (chocolate, cranberries, etc.), 200 g total seems like a good target.
• For a lower-lactose version, emulsify egg, 85 g oil, 7 g sugar, and 130 g oat milk then use that in place of the cream.

Yield

14-16 scones.

Ingredients

• 3 cups (360 g) all-purpose flour
• 2 tablespoons (25 g) sugar
• 1 tablespoon baking powder
• Freshly grated zest of 1 orange or tangerine (optional)
• ¼ pound (1 stick) cold unsalted butter, cubed
• 1 large egg, lightly beaten
• 1 cup (240 mL) heavy cream
• 1 cup dry mix-ins (currants, raisins, dried cranberries, etc.)
• Egg wash (2 large eggs beaten with 1 tablespoon water)
• 2 tablespoons coarse/sanding sugar, for sprinkling (optional)

Steps

1. Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
2. Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
3. Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated. Do not over-mix or over-knead.
4. Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
5. Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

Variations

Sun-Dried Tomato, Basil, Black Pepper

• 1 tbsp sugar instead of 2 tbsp
• 1 tsp cracked black pepper
• 1/2 cup sun-dried tomatoes, finely chopped
• 2 tbsp fresh basil, finely chopped (or 2 tsp dried basil)
• Pinch of salt (adjust up or down based on sun-dried tomatoes)

Source

https://cooking.nytimes.com/recipes/1016080-orange-currant-scones