Cream Scones
Quick, light scones without butter
Ingredients
- 2 c. all-purpose flour
- ¼ c. sugar
- 1 T. baking powder
- ¼ t. salt
- 1¼ c. heavy whipping cream
Instructions
- Preheatoven to 425°F.
- Mix flour, sugar, baking powder, and salt in large bowl.
- Add whipping cream and stir just until dough forms.
- Knead dough gently in bowl just until dough holds together
- Then turn out dough onto large greased baking sheet and pat into 10" diameter, ½-inch thick round.
- Cut dough round into 12 wedges, seaprating wedges slightly so they are spaced evenly.
- Bake scones until light golden brown, about 15 mins.
- Transfer to rack and cool slightly.
- Can be prepared 1 day ahead. Cool completely, wrap in foil, then store at room temperature.
- Serve scones warm or at room temperature.
Notes
Optional extras: To flour mixture, add ¾ c. chopped dried apricots, dried Montmorency cherries, raisins, or dried currants; and/or 1 T. grated lemon peel.
Before baking, brush scones with melted butter or additional 1 T. whipping cream; then sprinkle with mixture of 2 t. sugar and 1 T. grated lemon peel.
Tropical variation: Add ¾ c. dried , chopped mangos to flour mixture; brush tops of scones with cream and sprinkle heavily with 4 T. Vanilla Mac Nut Sugar.
California Coastal variation: In a glass bowl, mix 1/2 c. sherry and 1/2 c. water; heat in microwave until hot (about 1 min. on high); add 3/4 c. coarsely chopped raisins, and let soak for a few hours; drain raisins and pat dry on paper towels; add to flour mixture before kneading dough.
Before baking, brush scones with melted butter or additional 1 T. whipping cream; then sprinkle with mixture of 2 t. sugar and 1 T. grated lemon peel.
Tropical variation: Add ¾ c. dried , chopped mangos to flour mixture; brush tops of scones with cream and sprinkle heavily with 4 T. Vanilla Mac Nut Sugar.
California Coastal variation: In a glass bowl, mix 1/2 c. sherry and 1/2 c. water; heat in microwave until hot (about 1 min. on high); add 3/4 c. coarsely chopped raisins, and let soak for a few hours; drain raisins and pat dry on paper towels; add to flour mixture before kneading dough.