One of the great pleasures of life is a hot-out-of-the-oven scone with a freshly-brewed cup of coffee.
Welcome to another Sunday at our house.
Scones really are one of the easiest things one can throw together on a Sunday morn – a few basic ingredients and 18 minutes in the oven is all it takes.
This recipe started out years ago as a stuffed scone, but I’ve adapted it a bazillion times as my mood and tastes shifted. The main secret is using a cup of heavy cream as the liquid. In basic baking, fat and sugar are used for tenderness, eggs and flour are used for structure. This recipe doesn’t have eggs – and the end result is a light-as-a-feather scone just waiting to be bitten into!
- 2 cups all purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter
- 1 cup whipping cream
- 1 tsp vanilla
- raspberry jam
Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter, rubbing in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream and vanilla. With a light hand, mix until dough comes together. Pat to 1/2-inch thickness. Cut scones into wedges.
Transfer to parchment-lined baking sheet. Create an indentation at the wide end of each scone and fill with 1 teaspoon jam.
Bake scones until brown, about 18 minutes. Serve warm.
Served with a cup of Old City Coffee Viennese Roast Sumatra.
It just does not suck to be at our house, right now…