I'm putting them into my "make again & always" file for future scone needs. Why keep looking around when the jackpot has been hit?
Cream scones (with currents, if you choose. I did not.)
from Baking Illustrated
2 cups unbleached all purpose flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (if that's your inclination...)
1 cup heavy cream (I did mostly heavy cream, but some whole milk. I would imagine I could cut it even further downward in the fat department for future bakings
, without dire results.)
Adjust an oven rack to the middle position and heat the oven to 425 degrees.
Place the flour, baking powder, sugar and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.
If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor (I did, for sure), remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Add the currants and quickly mix in or pulse one more time. Transfer the dough to a large bowl.
Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.
Transfer the dough and all dry flour bits to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Create a round, flat disc (see picture) and cut into 8 wedges. Alternatively, you can treat these like biscuits and use a round cutter after patting the dough out into a disc shape. I did this, as I was interested in small and round... worked great. Lightly gather up left over dough and re-pat out and keep cutting rounds until the dough is used up.
Place the wedges/rounds on an ungreased baking sheet. You can now wrap in plastic and chill for up to two hours... but why would you want to do that? Bake and enjoy: 12 to 15 minutes, until the tops are light brown. Cool on a wire rack for at least 10 minutes.
These baked up lovely and held really well overnight, in an airtight container. They also froze exceptionally well, as we enjoyed a few this weekend with our traditional lazy-morning Saturday breakfast, and they were lovely. Another option for "make ahead" is to mix all the ingredients *except the cream*, and freeze the mix. I have a few baggies of that mixture, frozen for the weekends ahead, and they will come together in a jiff for a fresh scone fix!
The topping you see slathered here is a 50-50 mixture of roasted apricots and butter, with a little brown sugar... a roasted apricot butter, if you will. It was indeed as divine as it looks.