Spiced Cream Scones
Cream scones are some of my all-time favorite things to bake, not only because of their incredible tenderness, but because they’re just so easy to assemble. No cutting of butter into the flour, just make a well in the dry ingredients, pour in the heavy cream, stir just to moisten, and you’re all set. In fact, the less you work this dough, the better. You’ll want to knead it just once or twice to get it to cohere, then move it to a floured surface and push it into shape. Don’t worry, it’ll come together beautifully in the oven.
In this recipe, as with all cream scones, the heavy cream acts as the fat as well as the liquid, so no substituting fat-free or reduced fat cream. These are best eaten fresh from the oven, piping hot, drizzled with honey or slathered with honey butter. You can mix the dry ingredients in advance, then all you have to do is pour in the cream, mix, and shape them before baking. Mmmm. Enjoy.
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup wheat flour
- 1/3 cup plus 2 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/4 cups cold heavy cream plus additional for brushing
- 1/2 teaspoon ground ginger (or 1/2 teaspoon pumpkin pie spice)
Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray.
Combine flours, 1/3 cup sugar, baking powder, salt, and pumpkin pie spice in a large mixing bowl and whisk to blend. Make a well in the center and pour in the heavy cream. Using a wooden spoon, mix until the dough clings together and the dry ingredients are moistened. Lightly flour hands and knead dough a couple of turns - do not knead more than two or three turns or your scones will be more like stones.
Lift dough out of bowl and place on a surface that has been dusted with flour. Shape it into a disk approximately 8 inches in diameter. Cut into wedges and place on prepared baking sheet with at least an inch between them. Brush scones with heavy cream. Combine remaining two tablespoons of sugar and 1/2 teaspoon ginger and sprinkle this mixture over the tops of the scones. Bake scones at 425 degrees F for about 15 minutes or until tops and bottoms are golden brown and the sides of the scones appear dry.
Serve warm with honey and butter, if desired.
Makes 8 large scones
Pictures by me.
