Cream Scones

Cream Scones

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Best Scones you'll ever eat. Ever! Not completely sure we want to wade into the 'Scones Vs. American Biscuits' debate... but here's our take:

They are different. Yes they have a similar ingredient list, in many of the same proportions; but Scones are slightly drier and crumblier in our opinion.

Biscuits usually have an acid component - buttermilk - but not always. 
Scones usually have a sweet component - but not always. 

So which side are you on? Scones or Biscuits... Or both depending on the culinary situation?

As far as shape - are you 'Round is the only way' or 'Wedges forever'.

Let us know in the comments.

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Cream Scones
Best Scones you'll ever eat. Ever!
Ingredients:
  • 1 cup (250 mL) 35% cream
  • 2 1/3 cups (575 mL) all-purpose flour
  • 3 Tbsp (45 mL) granulated sugar
  • 1 Tbsp (15 mL) baking powder
  • ½ tsp (2 mL) salt
  • 2/3 cup (150 mL) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 Tbsp plus 1 tsp (20 mL) honey
  • 2 tsp (10 mL) 35% cream for brushing
  • 1 Tbsp (15 mL) turbinado sugar
Method:
Pre heat the oven to 400°F (200ºC). Line a baking sheet with parchment.Whip the cream on medium-high speed until soft peaks form; keep chilled while you mix the other ingredients.In a large bowl, whisk together the flour, sugar, baking powder, and salt.Add the butter and work with your fingers until it resembles coarse meal.Make a well in the centre of the mixture and add the honey and 1/3 of the whipped cream. Use a spatula to fold the ingredients together until incorporated. Then continue with the remaining cream.Lightly work the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter and gently knead it a few more times. Shape it by hand into a 9 x ¾” thick disk. Place on the baking sheet and cover with plastic wrap; refrigerate for 10 minutes.Cut the dough into 8 even wedges, and pull them 2” apart on the baking sheet.Brush with the remaining 2 tsp cream and sprinkle with the turbinado sugar.Bake until lightly browned on top, 15 to 20 minutes.Wrap the baked scones in a tea towel to cool… but they are best eaten hot right from the oven.
Details:
Prep time: Cook time: Total time: Yield: 8 servings
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