Ever wake up with a hankering for something sweet? I can't tell you how many mornings I've thwarted this craving by shoving a hunk of something exceedingly bland into my mouth. But! Weekend mornings are different. They’re architected for euphoriously lazy breakfasts.
Enter cream scones: Pillowy dollops of decadence to pair with a slow hot beverage and your favorite morning read.
I’ll admit it – baking anything from scratch sounds far too rigorous for a Sunday morning. But this recipe? It's a cinch! All you need are 5 core ingredients, and I bet you have most or all of them lying around:
If you happen to be fond of baking and/or things that taste amazing, you're probably asking Where’s the butter? To you I say: I’ve actually A/B tested this recipe against others with differing combinations of butter, eggs and milk. Trust me on this one. It wins for fluffiest, melt-in-your-mouthiest scones by a landslide.
As far as mix-ins go, get creative! Just last Sunday I used a variety of wintery ingredients, including cranberry ginger lemon, almond chocolate chip with sea salt, brown sugar cinnamon pistachio, and maple hazelnut with oats. But really, you can use whatever you have on hand.
Is your mouth watering yet? On your mark, get set, bake.
Weekend Cream Scones
Makes 16 small scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cup heavy cream, plus 2 Tbsp for brushing the top of the scones before putting them into the oven
- 1/2 cup diced dried fruit, chocolate chips, chopped nuts, coconut or other mix-ins to taste
3. Add the heavy cream and stir gently until a shaggy dough forms.
4. Turn the dough out onto a counter top and knead it a couple of times, just until the dough coheres. If it’s too crumbly, you can add more cream.
5. Pat the dough into a circle, 1/2" inch thick. Using a biscuit cutter, cut circles out of the dough and place them on a greased baking sheet.
6. Brush the tops of each scone with heavy cream and bake for about 15 minutes, until golden brown.