Basic cream scone recipe
Ingredients (makes 8-10 scones)
3 cups bread flour
1/2 cup sugar
2 Tablespoons baking powder
2 cups heavy cream
2 Tablespoons milk
3 Tablespoons coarse sugar
Put heavy cream in mixing bowl. Sift dry ingredients over the top. Mix with a paddle on first speed till dough forms and bowl sides are clear. If you don’t have a mixer, you can do this by hand with a spatula. Once rough dough forms, it may be easier to turn the dough out on the table and work with your hands. Be careful not to overwork; we’re not making bread.
Form the dough into a ball and flatten into a disc. Cut the disc into 8-10 triangle pieces (Honestly, scones can be whatever shape you like - the disc method is more traditional). Brush scones with milk and dust with coarse sugar. Place in the freezer to bake when needed.
Preheat oven to 350 degrees. Place frozen scones on a cookie tray, leaving 2” between for spread. If you are baking fresh or fully defrosted dough, you’ll need more space in between. Bake for 30-40 minutes until golden brown. Let cool for a few minutes and serve fresh or store a room temp.
Below is a list of quantities I would add of some different flavor ideas. No matter what you are adding, always put the cream in the bottom of the bowl, then sifted dry ingredients then add-ins. If you are using and aromatic add-in like caraway or lemon zest, think about measuring the dry ingredients a few hours ahead of mixing and adding those aromatics to the dry, thus allowing the flavors to marry.
- Cherry chocolate: 1/2 cup dried cherries, 1/2 cup chocolate chips, 1 1/2 teaspoon almond extract
- Vanilla caraway raisin: 1 cup raisins, 1 Tablespoon caraway seeds, 1 1/2 teaspoon vanilla extract
- Ginger lemon: zest of 2 lemons, 1 cup diced candied ginger, for topping skip milk and sugar use juice of 2 lemons and powdered sugar to make a lemon glaze. Glaze once out of the oven.
For savory scones, skip the milk and sugar topping, think about Parmesan or egg wash instead. Reduce 1/2 cup sugar in dry ingredients to 1/3 cup.
- Ham and cheese: 1 cup diced ham, 1/2 cup diced cheese (shredded works, diced is better), 1/2 sliced scallions.
For the gluten-free (g)f folks out there, I haven’t personally made these gf yet. But I don’t see why this recipe wouldn’t work with a 1 to 1 flour.