Classic Cream Scones
recipe from Cook's Illustrated, Best New Recipe
2 cups unbleached all purpose flour
recipe from Cook's Illustrated, Best New Recipe
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoons salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
1 cup heavy cream
For Lemon Blackberry Scones:
1 teaspoon grated lemon zest
½ cup fresh blackberries
For Cranberry
1 teaspoon grated orange zest
¾ cup dried cranberries
Topping:
1 tablespoon heavy cream
raw sugar for sprinkling
Place the flour, baking powder, sugar, and salt in a large bowl or the work bowl of a food processor fitted with the metal blade. Whisk together t process with six 1-second pulses.
If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.
If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. (Add the zest (& cranberries) and quickly mix in or pulse one more time.) Transfer the dough to a large bowl.
Stir in the heavy cream (& blueberries if using) with a rubber spatula or fork until the dough begins to form, about 30 seconds.
Transfer the dough and all dry flour bits to a countertop and knead dough by hand just until it comes together unto a rough, slightly sticky ball, 5 to 10 seconds.
Press the dough into an 8 inch cake pan, then turn the dough out onto a lightly floured work surface.
With a sharp knife, cut the dough into 8 wedges. Place the wedges on an ungreased baking sheet.
Brush the tops of the scones with 1 tablespoon heavy cream and then sprinkle them with 1 tablespoon sugar just before baking.
Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
I like the lemon blackberry combination. That sounds perfect for spring.
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