Butter-Cream Scones... Recipe
I owe my thighs to scones...and my 2nd chin. Wish I could say differently but that's the cold-buttered truth. I must make them twice a week...even in this heat the scones must go on! I usually follow the 80 degree rule...if it's more than 80 degrees outside, no one turns on the oven (which isn't a big deal around these parts because the average temp is about 50 degrees) but my sister flew in for a visit - the same sister who called me a loser and a baby - but I forgave her because while she's younger than me she looks much older. Sad for her. Also, to retaliate for the name calling, I decided to "kill her with kindness" and there is nothing kinder than serving fresh butter-cream scones for breakfast.
This recipe is ridiculously easy and can be made in one bowl - no food processor or any other appliance is necessary...just a whisk and a pastry cutter and you'll have hot, fresh scones from the oven in 20 minutes!
This recipe has been in my collection for over 25 years - it's definitely tried and true and will cure what ails you...if you must wait until the mercury drops, so be it, but once you make these, they'll become a staple in your kitchen - mark my words!
- Butter-Cream Scones - Pots and Pins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into small pieces
- 1 cup heavy cream
Preheat oven to 425 degrees. In a mixing bowl, combine the flour, baking powder, sugar and salt and whisk together. Sprinkle the butter pieces over the flour mixture and using a pastry cutter, cut in the butter until mixture resembles small peas. Make a well in the center of the bowl and pour in the cream. Stir to combine, until a large mass of dough forms. Dump the entire mass of dough and all of the crumbs onto the countertop and knead by hand just until it all comes together into a rough, slightly sticky ball. Be careful not to over work the dough. Shape the dough into a circle about 8-inches in diameter. Cut in half, then in half again, forming 4 large wedges, then cut those wedges in half. Place on an ungreased rimmed baking sheet and bake for 12 to 15 minutes or until tops are lightly browned a bit. Cool on a wire rack for at least 10 minutes. Serve warm - they are great plain but even better with butter and jam.
Thanks to the heat wave my sister and I were able to sit outside on the deck this morning for "cawfeetalk" - it was so nice and warm and the first time I've been able to do that since LAST August! The sun it out, the sky is blue and my sister wants to go to Macy's...she'll have to touch every single item in the entire store with her crooked fingers before she'll be done shopping! Pray for me!