Monday, March 15, 2010
as good as it gets
back in the day, i served afternoon tea at the halekulani.
the scones were amazing.
light, fluffy and buttery.
topped with devonshire cream and lemon curd....oh.my.gooooodness.
one bite of these scones had me smiling.
it was everything i was looking for and more.
i was so pleasantly surprised.
they definitely lived up to their name!
Dreamy Cream Scones
yields :: 24
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon kosher salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cranberries or currants, chopped in to small bits
1 cup heavy cream
Adjust oven rack to middle position and heat oven to 425°F.
Place flour, baking powder, sugar and salt in bowl of stand mixer or large bowl. Place chilled butter cubes in to a flour mixture. Using a pastry blender/cutter cut the butter into the flour mixture until it resembles coarse meal, with a few slightly larger butter lumps.
Using a rubber spatula, mix in cranberries/currants.
Stir in heavy cream with a fork until dough begins to form, about 30 seconds. Do NOT over mix.
Transfer dough and all dry, floury bits to floured worktop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Pat the dough into a 3/4-inch thick round mass. If dough is too sticky, sprinkle with a small amount of flour. Cut scones out with a floured round biscuit cutter or a cup that is approximately 2 3/4 inches round. Pressing remaining scraps back into the mass and continue cutting scones until you run out of dough. Try not to touch the dough or over kneed the dough too much. These will not be perfect looking scones. They will be rustic with lumps.
Place scones on to ungreased baking sheet and bake until scone tops are a very light brown, about 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
adapted from: america's test kitchen