Cream Scones


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These buttery, moist scones from Fine Cooking should be renamed McDreamy Creamy Scones.  The full fat cream and 2 egg yolks give them a moistness that cannot be beat and a little sugar in the recipe adds a slight sweetness.  Even warming up a 3-day old scone for 15-20 seconds in the microwave and topping it with just a smidge of butter, they were still in the McDreamy category.  Just imagine when they are warm from the oven!

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These scones come together quickly, in a matter of minutes, and bake up in about 25 minutes.  So turn your oven on and get to work.  I washed the top of these with cream instead of the egg and sprinkled a little sugar on the tops before baking.  I also used salted butter instead of unsalted.

Classic Cream Scones (Fine Cooking Magazine)

Preheat oven to 400F.  Parchment line a baking sheet and set aside.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup whipping cream

2 large egg yolks, lightly beaten

For Topping Scones:

2 tablespoons whipping cream

1 to 1 1/2 tsp granulated sugar

In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.

In a small bowl (I used the measuring cup I poured my cream into) stir the cream and egg yolks just to mix.

Add the cream/yolks to the dry mixture and stir with a fork until mixture begins to combine then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and you can gather it into a moist, shaggy ball.

DON’T OVERKNEAD!!!  This dough is sturdy but overmixing will toughen your finished product.

Set the rough ball of dough in the middle of the prepared sheet and pat it gently into a round about 1-inch thick.  With a sharp knife cut the dough into 8 wedges and brush it lightly with cream and sprinkle lightly with sugar.

Bake about 18-22 minutes.  Let the scones cool slightly.

Wrap leftovers well and don’t forget to warm gently before enjoying again!!

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