The Baking Coach: Name That Scone & Clotted Cream

By
Lisa Basini
-
172

THIS IS WHAT YOU NEED

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • 1 tsp. salt
  • 4 tablespoons unsalted butter – ½ stick
  • 3/4 cup heavy cream + 3 tablespoons (if needed) (if you do not have heavy cream, add 1 egg + ¾ cup milk)
  • ½ teaspoon vanilla
  • 1/2 cup (any of the variations listed below)

THIS IS WHAT YOU DO

  1. Preheat the oven to 400 degrees and lightly grease a baking sheet.
    In a large bowl, combine the flour, baking powder, sugar, and salt.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. Add 3/4 cup of heavy cream, then continue adding more one tablespoon at a time until the mixture comes together and forms a dough.
  4. Turn the dough out onto a lightly floured surface; incorporate cranberries (or other variation) and knead briefly.
  5. Roll the dough into a 1/2-inch-thick round shape.
  6. Cut into 6 wedges and place them on the prepared baking sheet in a circle, spacing them about 2 inches apart. Optional: brush the tops with extra heavy cream and sprinkle with granulated sugar if desired.
  7. Bake for 15 minutes, or until golden brown.

VARIATIONS:

Instead of dried fruit, use apple chopped into ½-inch pieces, with half rolled in ½ teaspoon of sugar and ½ teaspoon cinnamon, white or semi-sweet chocolate chips, raisins, or cranberries. If using frozen fruit, thaw and drain before adding.

CLOTTED CREAM:

Whip 1 cup heavy cream until firm, then fold in ½ cup sour cream. Serve with scones.

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