Dreamy Creamy Scones

Some time ago, one of the ladies I work with bought a house with a meyer lemon tree.  With the abundance of lemons, she's made plain and blueberry lemon marmalades.  So that we could all try the marmalades (which are delicious) at work, it was decided I would make scones.  Since lemon (and blueberry lemon) is a strong flavor, I decided to just bake some plain scones.  I found a recipe from America's Test Kitchen on SmittenKitchen and knew it would be a good one because a) America's Test Kitchen, and b) Smitten Kitchen.  The recipe is quite easy and the result is a perfect scone, which could be dressed up any which way you'd like or could dream of.   

Sorry, I don't have a picture.  I forgot to snap one before I brought the scones to work. 


Dreamy Cream Scones
America’s Test Kitchen Cookbook

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
•  3 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
• 1/2 cup currants (I omitted this)
• 1 cup heavy cream

Adjust oven rack to middle position and heat oven to 425F.

 Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.  (I didn't bother pressing the dough into a pan; I just formed it into a circle.  I like the rustic, uneven look).

Place wedges on ungreased baking sheet and bake until scone are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.