20 July 2011

The facts about Plain Jane Double Cream Scones

Fact:  Scones should not be dry, hard or pale.

Fact:  Scones should be light, flaky and golden brown.

Fact:  Scones are easy to make.

Fact:  Scones are versatile.

Fact:  Scones with clotted cream and plum jam are outstanding.

Please do not buy dry, hard or pale scones.

I'm begging you.

It hurts my heart to think of you settling for such substandard things.  I promise you they are not good.  I doubly promise you that you can make them better yourself.

I made these for a wonderful girly brunch chocked full o' jibber-jabber and laughter.

I made them big so we could say we only ate 1.  You can't feel guilty about eating just 1 of anything.

So the next time you want to showcase jam or lemon curd or homemade butter let these beauties be the means of transport.

Plain Jane Double Cream Scones
yield 6 large or 12 small

2 c               flour
3 T              sugar
1 t               baking powder
1/2 t            baking soda
1/2 t            coarse salt
1/2 c           unsalted butter, cold and cubed
2/3 - 3/4 c   heavy cream
1 T              turbinado sugar or sugar in the raw, for sprinkling

Preheat oven to 425 degrees.

Whisk together dry ingredients in mixing bowl.  Toss butter in dry ingredients to coat then working quickly with your fingers flatten butter pieces until you have a course mixture of flour and butter that looks like a packet of instant oatmeal.  There will be large and small pieces and this is what you want.  You don't want cubes of butter and flour.

Add the smallest measurement of cream and press it into the flour and butter with a sturdy rubber spatula.  You are looking for a moistened mixture, but not a wet one.  Add cream a teaspoon at a time beyond the first 2/3 cup as needed until the dough comes together with the exception of some flour bits.  Use your hands to pull the extraneous bits of flour into the dough.  Do not knead.

Line a sheet pan with parchment or a Silpat baking mat.

To shape the dough you can:
1) use a ice cream scoop to portion onto the baking sheet, or
2) tip the dough onto a floured surface, pat to 1-inch thickness and cut with a knife or a cookie cutter into desired shapes, or
3) on a floured surface shape the dough into a beehive-esque mound and cut into triangles like you would a pie

Paint the tops of the scones with cream and sprinkle with sugar.

Place in the upper third of your oven if you don't have a convection feature.  Bake 17-20 minutes until the tops are golden.  Cool 5 minutes before serving.


  1. look great...makes me want one!

  2. ever make them without heavy cream and do buttermilk? wonder how they would come out....

  3. Other scones I make are a combo of buttermilk and heavy cream, but I wanted these to have a melt-in-your-mouth texture, so I went with all cream. Try it with all buttermilk and let me know what you think. Thanks for posting!