I absolutely love Dorie Greenspan, her recipes work, her writing is wonderful and most of all she comes across as a really nice person. I left a comment regarding a recipe I found on her blog, it wasn’t even her recipe but from Sarabeth’s in New York. Well the next thing you know, she contacts Sarabeth who in turn calls me to troubleshoot the recipe! WOW. That’s what I’m saying..NICE.
A favorite Dorie recipe (aside from World Peace Cookies) is Cream Scones from her Baking From My Home to Yours. They’re so easy to make, you can whip them up in a jiff. Today I brought them to our mom’s Monday morning coffee. I ran 30 minutes late due to my last minute decision to make them but no one complained. After all, I came bearing gifts, warm scones just out of the oven.
You can put just about anything you want in these scones. I threw in lemon zest and dried wild blueberries in today’s batch. Infinite possibilities exist, orange zest and cranberries, raisins, even dried corn and cherries would be a wonderful addition. To make these I used my biscuit bowl (love it). Of course you can use any bowl but I need to justify having a biscuit bowl. Have all your ingredients well chilled to start. You could use a food processor but the dough does come together quickly using a pastry blender or your fingers to incorporate the butter into the flour. Do not over mix, you will see little lumps of butter in your dough and still have flour showing. Pour the mass on the counter and knead a couple of times to bring the dough together. I shape the dough into 2 5 inch circles and cut each into 6 wedges, the baking time was closer to 15 minutes. I brush the scones with cream before popping them into the oven. While they’re baking I make my coffee and 20 minutes later I’m kicking my feet up enjoying a cup of coffee and warm scones. How cool is that?
- 1 large egg
- 2/3 cup heavy whipping cream
- 2 cups all-purpose flour
- 2 Tablespoons granulated white sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 5 Tablespoons unsalted butter, chilled & cut into small pieces
- 3/4 cup currants
- Center a rack in the oven and preheat the oven to 400°F.
- Line a baking sheet with parchment or a silicone mat.
- In a small bowl, stir the egg and cream together.
- 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.
- You can also use a food processor. Place dry ingredients in bowl, pulse 1-2 twice to mix. Add butter and pulse 5-6 times until mixture looks like crumbs. Add egg/cream and pulse to dough just begins to clump. Do not overmix! Take mixture out of processor bowl, fold in currants and shape dough into circles, proceed as below.
- 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.
- 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.
- Bake the scones for 20 to 22 minutes (start checking at 15 min) or until their tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.
- The scones can be frozen on the baking sheet as the cut wedges, then wrapped airtight. Don't defrost before baking- just add about 2 minutes to the baking time.