Thursday, September 16, 2010

Raspberry Cream Scones

For some reason, I always thought a "cream scone" meant that you sliced it and put clotted cream on it. But no. You put the cream, a whole delectable cup of it, right into the dough. This makes a scone that puts anything you'll find at Starbucks, or almost anywhere else, into oblivion.

Be sure to use divine, local Pure Eire cream! Other fruits, fresh or dried, and nuts would work wonderfully here, I think. The key is to be quick and gentle when handling the dough.
Adapted from America's Test Kitchen Cookbook

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt

5 tablespoons chilled butter, cut into 1/2-inch cubes

1 cup heavy cream
1 cup raspberries

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

Place flour, baking powder and sugar in food processor. Pulse a few times to blend.

Scatter butter pieces evenly over dry ingredients. Cover and pulse (about 1 second per pulse) 10 times. Butter should be evenly chopped. Transfer mixture to large bowl.

Quickly stir in heavy cream using a rubber spatula, just until mixed and a dough begins to form, then gently and quickly fold in raspberries.

Gather dough and knead gently on a floured board for about 30 seconds. Flatten dough with you hands into an 8- or 9-inch round, then quickly cut the round into eight wedges, using a long, sharp knife or a pastry scraper. (You can cut rounds, as in biscuits, but the more you handle the dough the less tender it will become.)

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

Makes 8 scones

1 comment:

  1. These do look delicious. Glad it's 2 minutes to lunch time!