It finally snowed!!! We didn't have the traditional white Christmas and I was getting pretty antsy because I just love looking at the beauty of the snow on the grass and the surfaces coming down. Needless to say, I am ecstatic I finally get to watch it snow at least for a few hours; so with my curtains raised i raced to the kitchen and had to prepare the perfect snack to enjoy with a hot cup of tea.
These scones are simple, straight forward and only take 15 minutes to bake and are perfect for dunking in that cup of tea. I used my food processor for this one in order to pulse the dry ingredients and mix in the cold butter in order to create a crumb like texture and once you move it into a bowl and add the heavy cream, it only takes a couple of minutes and you will be ready to bake.
All purpose flour is my go to for this recipe because it helps create the light airy texture in these scones but don't let that fool you; these scones are still firm enough to be dunked in that cup of tea or hot chocolate. The heavy cream in this recipe helps keep the scones from drying out excessively during the bake and also during the cooling process and the minimal amount of sugar used in this recipe allows for a better absorption of whatever flavor you decide to eat them with or dunk them in.
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter (chilled and cut into pieces)
1 cup heavy cream
1. Preheat oven to 450 degrees and prepare your baking sheet with parchment paper;
2. In food processor put in all the dry ingredients and pulse to mix; then add butter and pulse till mixture resembles bread crumbs;
3. Transfer mixture into a bowl and pour in the heavy cream and stir till mixture comes together;
4. Flour a work surface and turn the dough out and knead it for 5 to 10 seconds to bring it all together. Shape your dough into an 8 inch circle and then cut into eight pieces;
5. Set your pieces 2 inches apart on your prepared tray and bake for 10 to 15 minutes until golden brown, rotating halfway to ensure even baking.
Let cool for 10 minutes before serving warm or at room temperature.
For a sweeter scone, brush the top of the scones with some heavy cream and sprinkle some coarse sugar before baking.
Serving suggestions: Warm, split with jam, or simply dunk in your favorite warm drink.
Wishing you all things sweet,