Cream Scones With a Little Imagination

10 Apr

I saw Indiana Jones in the supermarket today or at least someone who was strangely dressed like him. I only got a glimpse of Mr. Jones when he was walking past me, but when I turned back to study him more intently, I was half expecting for the city to turn into a jungle.  Yes, I know, I have an active imagination but wouldn’t life be boring without one?  Anyways, enough about Indiana Jones. Let’s have a one sided discussion about scones.  For the longest time, I have thought that scones are dry and make your mouth feel like you just swallowed paste. I honestly had a strong dislike against them because whenever I would eat one, I would have high hopes that this scone would change my thinking, but I was always let down. It wasn’t until I was looking through, which has all sorts of amazing recipes, that I discovered a post for cream scones. I decided to give the recipe a go, and boy, am I glad I did. It was super simple to prepare and when they are hot out of the oven; they taste like heaven in dough form. You can top these with all kinds of delectable jams, butter, honey, or make your own savory version. Let your imagination go wild!


Adapted from here

  • 2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons frozen, unsalted butter, cut into 1/4-inch cubes
  • 1 cup heavy cream


Adjust oven rack to middle position and heat oven to 400°F.

Place flour, baking powder, sugar and salt in a food processor fitted with a steel blade. Pulse six times. Remove cover and distribute butter evenly over dry ingredients. Cover and pulse until the mixture looks crumbly. Transfer dough to large bowl. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.
Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.


2 Responses to “Cream Scones With a Little Imagination”

  1. investment advisor April 14, 2011 at 5:53 pm #

    I wanna meat Indiana Jones!

  2. theawkwardbaker May 24, 2011 at 12:56 pm #

    Those look so good! I’ve been needing a good basic scone recipe so I can dress it up with whatever I want. I think I’ll try this one out. 🙂

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