It’s been waaaay to hot to bake bread.
But that didn’t deter me—
we live in a well-shaded house beside the ocean.
But one cannot live on bread alone. There are scones.
Typically, these baked goods are made with either butter OR cream, but this recipe uses BOTH. They are, in a word, luscious.The kind you get in a cafe or stand in line for at the market. But now you don’t have to. These scones are tender, delicious, and super quick to make. They’re so good you won’t confine them just to breakfast anymore.
You can make the classic version as I did here, or get creative— how about Apricot Ginger? or Fig Anise? You can even make them savoury by omitting the sugar and adding herbs and cheese (like Basil Parmesan).
Scones are the ultimate portable finger food. Just add a cup of something and eat outside.
CLASSIC CREAM SCONES RECIPE adapted from Add A Pinch
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup heavy cream
- 1 teaspoon vanilla
1 large egg
2 tablespoons cold water
Coarse sanding sugar, for sprinkling
- 1 cup confectioner’s sugar
- 1-2 tablespoons heavy cream
- 1-2 teaspoon Vanilla or Vanilla Bean Paste (I ran out so I used a tablespoon or so of maple syrup instead)
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
1. In a large bowl combine the flour, sugar, baking powder and salt. Add the butter cubes and cut in with a pastry blender until large crumbs form. 2. Stir together the cream and vanilla. Add to the dry ingredients and mix just until combined. Gently press dough together. If it is too dry, add more cream.
3. Turn the dough out onto a lightly floured work surface and pat out to about 1-inch thick. Cut into wedges and place on pan.
4. In a small bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to gently coat the top of each scone. Sprinkle with coarse sugar.
5. Bake for 20-25 minutes or until golden brown.
Glaze: Whisk all of the glaze ingredients together in a bowl until smooth. Drizzle over scones while still warm.