Saturday, October 27, 2012

Saturday's Supper - Simple Cream Scones

Ah yes. Not every recipe needs to be dinner! Especially when they are delightful and delicious scones. These are not your average scone. They are light and fluffy on the inside and could be made with so many different variations it makes me happy to think about making more. YUM! They're even still good the next day unlike some scones that just turn rock hard if you don't eat them right away. I have no clue if they'd hold up to day three because we finished them off on the second day. We sent some over with my Mom and everyone reported liking them too. Don't wait, don't hesitate, go to the store and buy what you need to make these. They're definitely going to become part of my breakfast and snack recipe favorites for sure. 


Simple Cream Scones
by The America's Test Kitchen Family Baking Book

Resist the urge to eat the scones hot out of the oven, as letting them cool for at least 10 minutes firms them up and improves their texture.

2 cups (10 ounces) all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
1/2 cup (2 1/2 ounces) currants (optional)
1 cup heavy cream

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper.
2. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses. Scatter the butter evenly over the top and continue to pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 more pulses, Transfer the mixture to a large bowl and stir in the currants (if using). Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.
3. Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 to 10 seconds. Following the photos, press the dough into a 9-inch cake pan. Unmold the dough and cut into 8 wedges.
4. Place the wedges on the prepared baking sheet. Bake until the scone tops are lightly golden brown, 12 to 15 minutes, rotating the pan half-way through baking. Transfer to a wire rack, and let cool for at least 10 minutes. Serve warm or at room temperature.

Modifications
* I used 1 cup all-purpose flour and 1 cup whole wheat flour and it worked great!
* I added chocolate chips instead of currants.
* I used 3/4 cup heavy cream + 1/4 cup whole milk because I didn't have enough cream. I don't think I would go any less cream than that though because I think that makes a big difference in the final texture.
* I totally skipped putting the dough into the cake pan. I just shaped it into a round in the same way the picture show I just didn't put it in the cake pan and it worked fine. Why dirty another dish for that. Meh! Oh and a butter knife worked fine to cut the dough.
* At least in my oven, I didn't need the full 12 minutes at 450. I think doing 6 min at 450 then rotating and cooking for less time or dropping the temp would have helped. Mine were just at the point they were about to burn and I had them on a Silpat mat too. If they weren't on that I think they would have burned for sure. 
* Joe requested a glaze so I made half the recipe for a cookie glaze in the same cookbook and it worked great. You could also consider a chocolate drizzle or some other type of topping like sprinkling a coarse sugar on top before baking.


Easy All-Purpose Glaze
by The America's Test Kitchen Family Baking Book

2 cups (8 ounces) confectioners' sugar
3 tablespoons whole milk
2 tablespoons cream cheese, softened
Food coloring, as needed (optional)

Whisk all of the ingredients together until smooth. Spread the glaze onto completely cooled cookies using the back of a spoon or pipe the glaze onto cookies to form a pattern or design. Let the glaze dry completely, about 30 minutes, before serving.

Modifications
* As I mentioned I only made half the recipe because I knew I didn't need a ton of glaze.
* I think I may have put the full 2 tablespoons of cream cheese in anyway.
* I whisked the cream cheese and milk first to make that smooth and then added the sugar. I didn't have any issues with lumps doing that.
* I added maybe a little more than 1 teaspoon of vanilla extract to the final mix. You could definitely add other extracts or flavors depending on what you prefer.


Do you have a favorite breakfast recipe? Is there a type of food you've wanted to make but were afraid to try?

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