Saturday, October 25, 2008

Cream Scones

It's Saturday again, amazing how much joy one weekend might bring :). Today's breakfast is again from Dorie Greenspan's book Baking: From My Home to Yours, cream scones.

This is my first time when I actually bake scones, I have baked cinnamon rolls, meat pastries and some other yeast containing pastries. I really enjoyed her Basic Biscuits and I had a bit heavy cream left in fridge so scones was perfect choice.

Cream Scones

1 large egg
2/3 cup cold heavy cream
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
5 tbsp unsalted butter, cut into small pieces and chilled
3/4 cup moist, plump currants

1. Center a rack in the oven and preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.

2. Stir the egg and cream together.

3. Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.

4. Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together. Don't overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.

5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.

6. Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.

My version: I think there's mistake in recipe, according to her book, she never mentions currants in instructions. I tend only read ingredient list and from instructions I read temperature and baking time, so I discovered later that there's no currants! I used raisins which I found from dark corner of my cupboard and mixed them in with flour mixture.
I have noticed Dorie's baking times don't match with my oven, I set timer 5 minutes less then recipe requires and it's more then enough.

Valuation: great for breakfast or even eating as all-day snack. They turned out really puffy and crumbly, especially good warm with cold butter.

Recipe adapted from: Baking: From My Home to Yours by Dorie Greenspan