Friday, May 28, 2010

Favorite Cream Scone

I love scones.  Love them!  The funny thing is... I've never made them before - I KNOW!!!  So I decided to ask my friend Katrina for some recipes.  I knew she would be the perfect one to ask because she has a lot of books on scones and tea party type goodies - yum!

This is her favorite Cream Scone recipe.  What can I say... it is SO simple.  Especially if you have a food processor (or pastry blender, but I used my food processor).  I love how in a matter of minutes you can have scones hot out of the oven.  I also love how unlike cupcakes, you use the butter, eggs, and cream straight out of the refrigerator - no waiting for room temperature my friends!  That got me all excited!

Ok, so the picture above is one cream scone served with a little amount of apricot preserves and some homemade whipped cream - so delicious.  I'm going to make another batch of these soon and add some frozen organic blackberries.

She also sent me a Simple Sweet Scones recipe that I also plan to try.  Oh the possibilities!

Favorite Cream Scones
from Katrina

2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter (right from the fridge! ~ it's actually really important that it's cold)
2 eggs, well beaten (also right from the fridge)
1/2 cup heavy cream (ya baby!)
1/2 teaspoon vanilla

1. Preheat oven to 400 degrees F.
2. Lightly butter a cookie sheet (or use a Silpat like I do).
3. Mix flour, baking powder, sugar, and salt in a bowl (I just added everything to my food processor).
4. Work in butter with a pastry blender until the mixture resembles coarse meal (I cut the butter up into cubes, added to the food processor and pulsed until it resembled coarse meal).
5. Add eggs, cream, and vanilla and stir until blended (I added to the food processor and hand stirred with a spoon until it was together enough to take out - why dirty another bowl???)
6. Turn out onto a lightly floured board and knead for about 1 minute.
7. Roll dough about 3/4 inch thick and cut into rectangles or form into a circle and score 6-8 wedges (I just used my hands to flatten into a circle and cut 8 wedges).
8. Place on a cookie sheet and bake for 8-10 minutes being careful not to over cook (at 9 minutes it wasn't long enough so I ended up needing to leave them in for ~11 min.).

Lastly... enjoy!!! I like to have my scones with some fresh whipped cream, sometimes with whipped cream and preserves, and always tea.. yum!!  Kyle also really liked them too with just whipped cream.

Off to make the next batch...


  1. Somehow I think I would mess these up if I tried to make them. I will leave them you professionals. They do look sooooooooooooo yummy though.

  2. For our CEiMB group, Joanne of Applecrumbles and I are suggesting we keep cooking until we hear back from Sara. We are planning to do Shortcut Collard Greens on page 256 of TFYC for this Thursday. Please pass the word to any of the members of the group that you can. Thanks!!!