This makes it easy and tidy to portion the batter.
Great for finishing baked goods. Sprinkle it on top of scones before baking to add texture and sparkle.
You can use this in place of a silicone mat. This greaseproof paper provides a non-stick surface and easy clean-up. It's a perfect fit for half-sheet pans.
Also called a half-sheet pan, this is my go-to backing sheet.
This grid pattern cooling rack is awesome and the #1 recommendation of Cooks Illustrated. It also fits perfectly inside a half baking sheet to create a baking rack.
This is my go-to bowl for mixing. I love the measurements, handle, pour spout, and lid.
This is a tool that gets lots of use in my kitchen. In this recipe, I used it for combining the dry ingredients.
These are the perfect for storing scones at room temperature and keeping them fresh.
These dreamy cream scones have a crispy exterior and soft, tender, cake-like interior. Better yet, they are SO easy to make! These get their richness and buttery flavor from cream, so there's no butter to chill and cut in. No need to form these into shapes; simply drop them in rustic rounds onto a baking sheet. You can use your choice of berries or chopped fruit. Scones don't get any easier than that!
I started testing this recipe a while back in those "normal" days when we all weren't staying home and at a distance. I made several varieties to share with the hard-working team at my sons' company, LACRM. They were more than happy to be my tasters! One happy surprise was that the scones were as good the second day as the first. I delivered the scones in a cardboard box. Turns out they stay fresher stored at room temperature in a breathable box--bakeries figured that out a long time ago. The next day, the remaining few scones still had the same yummy taste and texture.
I made a few tweaks to the recipe after that trial-run. Here's the final yummy result!
Step 1. Assemble the ingredients:
view on Amazon: coarse sugar
In the illustrations below, I am making nectarine and blueberry scones--one of my favorite combinations.
Step 2. Chop the fruit, if necessary. Blueberries can be used whole. The nectarines need to be chopped. Leave the skin on (it will soften when the scones bake) --it's easier and adds color.
Step 3. Divide the fruit. The recipe calls for a total of 1-1/2 cups fruit. I used half blueberries and half chopped nectarines. 1/2-cup of each fruit is mixed into the batter. The remaining 1/4-cup of each is reserved to press into the tops of the scones before they're baked.
Step 4. Mix the batter. First whisk the dry ingredients. Then stir in the fruit. Add the cream and stir gently just until there are no visible dry flour bits. (Don't overmix the batter or you'll end up with tough scones.) The batter will be very thick and sticky.
view on Amazon: wire whisk, mix-and-measure bowl, my favorite rubber spatula (perfect for folding in the fruit)
Step 5. Scoop (or spoon) and drop the batter onto a baking sheet lined with parchment paper or a silicone mat. A heaping large cookie scoop will yield 8 scones (a generous 1/3 cup each). You may need to redistribute the batter after scooping to have uniformly sized scones. 8 scones fit on a single 13x18 baking sheet, spaced 1-2 inches apart.
Use your fingers to slightly flatten the scones and smooth any shaggy stray bits. If the dough sticks to your hand, wet your fingers with water, shake off excess, and use dampened fingers to smooth scones.
view on Amazon: large scoop, 13x18 baking sheet (half sheet), parchment paper (precut to a perfect fit for half-sheet pans), economical set of silicone mats-- (in place of parchment paper)
Step 6. Add the remaining fruit to the tops of the scones, pressing it in slightly. This gives the scones a colorful "fruity" appearance. It also helps identify the type of scone if you are serving multiple varieties on a platter.
Step 7. Sprinkle coarse sugar on top of each scone with a spoon or shaker.
Step 8. Bake scones until they are golden on the edges. If some of the coarse sugar has dissolved during baking, you can shake on a little more on the tops to add sparkle and crunch.
Step 9. Wait 10 minutes before transferring scones to a cooling rack to cool completely.
view on Amazon: wire cooling rack -- this is the #1 recommendation of Cooks Illustrated's Test Kitchen; it fits perfectly inside the 18x13 (half sheet) baking pan, so it can double as a baking rack when needed
TO STORE UP TO 3 DAYS: Place scones inside a paper bag, covered cardboard box, or on a plate with a dish towel draped over the top --something breathable. Scones will get soggy in a sealed plastic or glass container. Don't refrigerate--they will stay fresher stored at room temperature.
TO REFRESH 1- to 3-DAY-OLD SCONES:
TO MAKE-AHEAD AND FREEZE: Place unbaked scones on a baking sheet and freeze until solid. Then transfer them to an airtight plastic freezer bag and press out as much air as possible. They can be frozen for up to one month. Bake frozen scones according to the recipe, adding 5 or so minutes to baking time. (Note: Frozen fruit releases some liquid while it bakes resulting in slightly soggy pockets around the fruit.)
It's so easy to make these scones that they can be thrown together at the last minute using whatever fruit you may have on hand. This scone with a cup of hot tea or coffee is my dream treat. Yum!
Make it a Yummy day!
**SUBSTITUTION FOR HEAVY CREAM. In place of 1-1/3 cups heavy cream, combine 2/3-cup 2% or whole milk with 2/3-cup butter (cut into 1/2-inch thick slices). Heat in the microwave (approx. 1 minute) just until there are few unmelted bits; whisk with a fork until all butter melts in. Do this first and let it cool a bit in the fridge while prepping the other ingredients. (It can be warm, but not hot--don't let the butter harden again.) Add the milk/butter mixture in the recipe where it calls for cream.
Preheat oven to 400 degrees F (or 375 convection). Line a large baking sheet (13x18) with parchment paper or silicone mat. Set aside.
PREP & DIVIDE FRUIT:
In small bowl(s), set aside total of 1/2 cup berries and/or chopped fruit. This will be added to top of scones before baking.
In large bowl, whisk together flour, baking powder, salt, and sugar. Add remaining 1 cup fruit and gently toss with flour mixture. Add 1-1/3 cups cream** and vanilla. Stir gently, being careful not to crush fruit, just until no dry bits are visible. Don't over mix. Dough should be thick and sticky. (NOTE: Delicate fruit like raspberries should be folded in gently after the cream is added to prevent them from getting too crushed.)
Drop in 8 equal portions, a generous 1/3-cup each, onto baking sheet. (A large scoop makes this task easier.) Flatten slightly with damp fingers and smooth out any shaggy, stray bits. Distribute reserved fruit on scone tops and press in slightly. Sprinkle top of each scone with 1/2 teaspoon coarse sugar.
Bake for 25 to 30 minutes, until golden on edges. (Optional: If some of the coarse sugar has melted into scones, sprinkle a bit more over scone tops to add crunch and sparkle.) Leave on baking sheet for 10 minutes and transfer to cooling rack to cool completely.
TO STORE up to 3 days: Place scones inside a paper bag or covered cardboard box--something breathable; or place on plate covered with dish towel. Do not store in sealed plastic or glass container to prevent sogginess. Don't refrigerate--they stay fresher stored at room temperature.
TO REFRESH 1- to 3-DAY-OLD SCONES:
--Quickest method--Zap in the microwave for 15 seconds.
--Best method-- Place in 350 degree F oven or toaster oven for 8-10 minutes.
TO MAKE-AHEAD AND FREEZE: Place unbaked scones on a baking sheet and freeze until solid. Then transfer to an airtight plastic freezer bag and press out as much air as possible. May be frozen for up to one month. Bake frozen scones according to the recipe, adding 5 or so minutes to baking time. (Note: Frozen fruit releases liquid while it bakes resulting in slightly soggy pockets around the fruit.)