One of the things we discovered while in London last week was the joy of an afternoon cream tea.
A good cup of tea with milk & sugar plus current scones served with clotted cream & strawberry preserves. It was definitely the pick-me-up we needed after a long day of sightseeing.
When we got back home I decided to surprise Matt & bake him some fresh scones. The recipe I decided to use was from one of my favorite cookbooks, Small-Batch Baking. This recipe called for cream, egg & a lot of butter, a ton of butter, when I check them partway through cooking they were sitting in pools of melted butter.
They were tasty but a little doughy & struck as being more like a biscuit than a scone. So, that set me off on the search to find a scone recipe that would make them like we remembered.
My next stop was Martha Stewart's Baking Handbook. I figured Martha would have the perfect cream scone recipe, because she's Martha after all. This recipe called for butter, though less than the other recipe, and cream but no egg (except a little as an egg wash).
These babies really rose (they had both baking powder & baking soda in them) though very unevenly, & were really flaky. They were even more like a biscuit then the last ones.
Next step was to check the web. I found this recipe which used only cream as the fat. It's almost exactly the same as the recipe used by Sara Moulton on the Food Network.
This dough was so wet & sticky it was almost impossible to work with. The finished scones were more like sweetened bread than anything else. So, the baking continues....
I've gotten a few other recipe suggestions from some fellow foodies on Twitter, including Dorie Greenspan's recipe. I'm thinking scone 1 was the closest but the recipe just contains just too much butter perhaps I just need to modify it a bit.
Do you have a favorite cream scone recipe?
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