Best Dreamy Cream Scones Recipes

Dreamy Cream Scones image

Provided by MarraMamba

Categories Scones

Time 30m

Yield 8 scones

Number Of Ingredients 7

2 cups unbleached all-purpose flour (preferably a low-protein brand such as Gold Medal or Pillsbury)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4-inch cubes (chilled)
1/2 cup dried cranberries, chopped (or currants)
1 cup heavy cream

Steps:

Adjust oven rack to middle position and heat oven to 425°F.
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 patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up. You can also make a round and cut it into 8 wedges before baking it.
Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Cream Scones image

Provided by Martha Stewart

Yield Makes 8 to 10

Number Of Ingredients 9

2 cups all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
Strawberry preserves, for serving
Softly whipped cream, for serving

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.