The Creamiest Scone

Posted on July 11, 2011


I’m not really a huge fan of scones, but after the description Smitten
gave, it was hard to resist these. So what was it about these that
made them oh-so-delicious? The heavy cream.

These are the best scones I’ve ever eaten. Period.

Dreamy Cream Scones
Recipe from Smitten

Makes about 24 scones


2 cups
unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into
1/4-inch cubes
1/2 cup currants (or dried/fresh fruit of choice)
1 cup
heavy cream


Preheat oven to 425

Combine flour, salt, baking powder and sugar and whisk until

Add sliced butter and mix with flour mixture until it looks
like course cornmeal. Stir in the currants.

Now stir in heavy cream with
a rubber spatula until just combined.

Transfer to a lightly floured
surface (or just work in the bowl) to form a nice smooth ball from the dough,
only about 5 to 10 seconds.

Pat out on a lightly floured surface into a
3/4 inch thick circle. Use a biscuit cutter or knife to cut dough into circles
or triangles. Transfer to a nonstick baking sheet and cook until the top of the
biscuits start to brown, about 12-15 minutes. Let cool for 10 minutes. Or eat
them as soon as they come out like I did.

Posted in: Breakfast