I have been enjoying my new cookbook, Baking from My Home to Yours, immensely that I was really excited when I had the opportunity to try a new breakfast scone recipe when we had a couple of friends staying over for the weekend. I didn’t do a very good planning in stocking up with ingredients, so I chose this recipe since it called for basic pantry-ingredients, which I already had in hand. The only thing that I substituted for in this recipe was currants. I didn’t have those, and used dried cherries instead–which I thought actually came out a lot better. The cherries had such a brightness to these scones that it complemented the subtle creaminess of the scones. They’re also not super sweet, so they can be enjoyed with fruit jam. Happy eating!
1 large egg
2/3 cup cold heavy cream
2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
3/4 moist dried cherries
Center a rack in the oven and preheat the oven to 400 degree F. Line a baking sheet with parchment or a silicone mat.
Stir the egg and cream together.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Drop in the butter, and using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is peebly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together. Don’t overdo. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8-10 times.
Lightly dust a work surface with flour and turn out the dough. Divide it in a half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place it on a baking sheet.
Bake the scones for 20-22 minutes, or until the tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.
Yield: 12 scones