I registered for a nifty scone pan when we got married, but in the past two years I had only used it to bake cornbread. It wasn’t for lack of interest; after all, there is nothing more comforting than a warm scone, fresh out of the oven. I just never found a recipe that inspired me.
But, thanks to the wonderful world of Twitter, I stumbled upon a recipe for these beauties that was easy, quick and used common ingredients that I had in my kitchen. And have no fear, you really don’t even need a scone pan!
This recipe is so easy that anyone can make it. I promise. Even I could make them while cooking bacon for Chris!
As an added bonus, you can prepare the dough ahead of time, store it in the fridge or freezer and bake later.
1 stick butter
1/2 cup cream (I used light cream, but I’m sure heavy or even half & half would be good, too!)
1/2 cup sugar
1 TBS vanilla
1/8 tsp salt
2 tsp baking powder
2 cups flour
a splash of cream
coarse or regular sugar
In your mixer, cream the butter, egg, cream, sugar, vanilla and salt.
Mix in the baking powder and then the flour.
The dough reminded me of the consistency of sugar cookie dough (and it kind of tastes like it, too!).
The dough will be a little bit sticky, so take off your rings, dig in and transfer the dough to a floured surface. Shape the dough into a ball.
Then flatten to a disc that is around 1 inch thick.
Cut the dough into 6 triangles and cook on a baking sheet (either well-greased or lined with silicone or parchment paper), or in a scone pan.
Prepare the egg topping by whisking together the egg and cream. Brush it on the scones liberally and sprinkle with sugar.
Bake at 350 for around 15 minutes until the top is lightly browned (try not to drool as they rise). You’ll know when they are done because the tops will crack a little bit, revealing a crumbly layer below.
I chose to smother my scones with some Stonewall Kitchen mixed berry jam that I had on hand (and yes, that might be a giveaway hint!). Even half-eaten, it looks delicious. Right?
For my next scone trick I think I will try variations of this recipe, adding cranberries and orange rind, or blueberries, or cinnamon. I really think that I could live off of this scone recipe!
Want some more drool-worthy photos of the finished version of these scones? Check out Dana’s blog!