Cream Scones from Fine Cooking Magazine, April/May 2013

Cream Scones | Taking On Magazines | www.takingonmagazines.com | When a scone is perfect, it doesn't need any additions to make it better. This is that scone.


Several years ago I was sitting in a staff meeting when I was asked what I liked about spring. The question came up because we were headed from March into April. The windows were open and instead of getting down to business, everyone was enjoying the gentle breeze that made its way inside.

I smiled and didn’t hesitate. ‘Everything opens,’ I responded. ‘The windows in houses are raised and windows in cars are lowered. People leave their jackets at home and walk with a bounce they didn’t have before. Birds sing more freely, flowers bloom and trees raise newly green arms to the sky.’

Yes, I love spring. The glory of this season is that it can only truly be experienced if winter comes before it.

During winter, I will make scones, but when I eat them I bundle up, snuggle in and wrap my hands around a hot mug.

Today, the windows are open, the birds are serenading me and I’m enjoying my scone while basking in warm sunlight. Life is good.

The Process

This may have been the longest process for making scones that I’ve tried yet. In addition to having to refrigerate different components and wait for them to chill three times, I was also asked to flatten all of my little cubes of butter between my fingers, something which took a while and was a bit messy.

That being said, flattening the butter makes absolute sense and works. The scones were so flaky and light that one of them broke in half in the move from baking sheet to plate.

The other trick that I hadn’t tried before was shaping the scones in a 9-inch cake pan that had been lined with plastic wrap. All I did after refrigerating the pan was to carefully flip it over onto the baking sheet. I had a perfect, beautiful circle. My scones took the full 20 minutes to cook and came out a gorgeous golden color.

The Verdict

These are the best scones I have ever eaten. They are flaky, tender and melt-in-your-mouth delicious. I don’t know that I ever need to try another recipe again. Even if I want to change things up with ginger, cinnamon or fruit, it’s a simple matter to add what’s needed to this base recipe. Fine Cooking did an absolutely brilliant job.

What I’d Do Different Next Time

Absolutely nothing.

Cream Scones from Fine Cooking Magazine, April/May 2013
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baked Good
Cuisine: English
Serves: 8
Ingredients
  • 1 cup plus 2 teaspoons chilled heavy cream
  • 10-5/8 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder (preferably aluminum-free)
  • ⅜ teaspoon fine sea salt or table salt
  • 5 oz. (10 Tbs.) chilled unsalted butter, cut into ½-inch cubes
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon turbinado sugar (such as Sugar in the Raw) or granulated sugar
Instructions
  1. Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.
  2. Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
  3. Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.
  4. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.
  5. Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.
  6. Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x ¾-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.
  7. If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.
  8. With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.
  9. Bake the scones until lightly browned on top, 15 to 20 minutes.
  10. Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.

Unfortunately, the family will start coming home in a couple of hours and I’ll be forced to share my scones with them. It’s ok though, I can always make another batch. Happy spring!

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9 Responses to Cream Scones from Fine Cooking Magazine, April/May 2013

  1. Linda says:

    These look lovely. I've used the flattening the butter trick before, and your're right…it works!

  2. seana says:

    I'm jealous. 2 reasons:
    -Your window is open. We just had over a foot of snow dumped on us overnight into today (Upstate NY)
    -Those scones look delicious :)

  3. ButterYum says:

    Sounds fabulous – I love cream scones. We had snow a couple days ago, but I'm really looking forward to Spring. It's my very favorite season!!

  4. As I said on Facebook, I am SO far behind you in scone making that I don't think I'll ever catch up. these look magnificent!

  5. Ameena says:

    You know my weakness for scones…really, I find it SO hard to just say no. And these are the best you've ever eaten? That's a rather strong statement! So strong I'm going to give these a try one of these days….

    • I do know your weakness for scones and you came to mind as I was eating one. I also agree that it's a strong statement, but it's true. They beat out all others. Next time I'll add crystallized ginger and give that flavor a go. :)

  6. Christina Hillsman says:

    How would this work for shortcakes as in Strawberry Shortcakes?.. Would they rise more? Any advice on making shortcakes rise more is welcoming.

    Thank you. Christina

    • Hmmmmm…..what's funny is that the only strawberry shortcake I've made from a magazine was also from Fine Cooking. We liked the biscuit with that one too, but I can't remember if it rose a lot. Have a look at the photo and tell me if it's what you're looking for (http://www.takingonmagazines.com/the-classic-strawberry-shortcake-from-fine-cooking-magazine-junejuly-2011/). As far as whether these would work, yes, I think they would. I don't know how much more rise you'd get from these without rolling the dough an inch thick instead of 3/4-inch though. That would increase the baking time which takes a chance of drying out the scone.

      I don't know if there's enough of an answer for you in here, but that's all I've got. I'd say it's worth a try. :)

  7. Pingback: Honey, Garlic and Ginger Glazed Chicken ThighsTaking On Magazines One Recipe at a Time

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