I thought for years that I had scones all wrapped up. I kept reading about cream scones and I thought they were crazy, that clearly you would need an egg in there to get that lightness that you want in a good scone (who knew whipping cream would be the solution to that?). But finally, I caved, and tried this recipe, and our Saturday mornings haven’t been the same since. These are perfect; light, soft, and delicate, creamy with a hint of sweetness, just what I want with my lazy weekend coffees. This picture is of my family’s favourite flavour, raspberry, but I have also tried lemon ginger (zest of one lemon, a third of a cup chopped candied ginger, lemon egg wash and crystallized sugar at the end), cherry orange (orange zest instead of the lemon and frozen cherries) and roasted pear and dark chocolate (just like it sounds). All flavours have been well received. The best part of these scones (besides eating them): they freeze beautifully. Once they are mixed and shaped, just pop them on a cookie sheet and freeze them solid, then transfer to an airtight container and: TA DA! you have the ability to put freshly baked scones on your table in about 20 minutes, including the time it takes your oven to preheat. Add about three minutes to your regular baking time and nothing else. I hope you enjoy this as much as my family does!
1 cup unbleached flour
1 cup spelt flour
1 Tbsp Baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold, unsalted butter, cubed
a few big handfuls of frozen raspberries
1 cup heavy cream
1. Preheat oven to 425 and line a baking sheet with parchment or silicone (unless you are going to freeze all of them, in which case you can skip the preheat)
2. Combine flour thru salt in a large mixing bowl (or in a food processor, I just find this so simple it’s not worth having to wash my food processor).
3. Cut in butter with a pastry cutter or by pulsing in the food processor, until mixture resembles oatmeal. Stir in raspberries and cream until it all starts to come together. Turn out onto counter and knead a couple of times, just to get everything to stay together. Pat into a 6-8″ disc, then cut into 8 wedges.
4. Transfer to baking sheet and bake for 12-15 minutes. I always check by pressing the tops; the scones shouldn’t feel liquidy inside, they should be firm all the way through.
5. Let cool a little on a rack, then eat ’em up! Scones are best fresh baked and are great for a few hours, just don’t seal then inside anything; they will lose there crispness.