Photo by Rebecca Firkser

What's better than scones? Two kinds of scones

Kate Welsh
May 15, 2018

A few years ago, I got in the habit of making large batches of scones and stowing them away in the freezer to bake off one or two at a time on weekend mornings. I’m not going to sell myself short here: This was an extremely good idea.

Scones hit that sweet spot of being delicious on their own, unadorned, and being the perfect vehicle for literally anything you throw at it: Scrambled eggs, strawberry jam, pickled veggies, clotted cream, whatever.

In addition to being the perfect pairing to a pot of tea, there’s a lot to appreciate about scones. They’re simple to prepare, a snap to customize, and easy to make in abundance. All of these qualities makes them perfect for any tea parties—or Saturday mornings—you may have in your future.

Cream Scones, Two Ways

Adapted from Smitten Kitchen

Yield: 12 small scones

Ingredients

3 tablespoons melted butter

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups heavy cream

1/2 cup currants

1/2 cup finely diced chives 

Directions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper. 
  2. Melt butter in a small saucepan or in the microwave. 
  3. Sift flour, baking powder, salt into a large bowl. 
  4. Add 1 1/4 cup of the cream and combine. If the dough doesn't feel soft or workable, add remaining cream a tablespoon at a time until it does. 
  5. Grab another bowl and split dough in half. Keep one half in original bowl, put other half in the new bowl. Add currants to one bowl and combine. Add chives to the other bowl and combine. 
  6. Turn out both doughs on floured surfaces. Using your hands, press out dough into a disk about 3/4 inches tall. 
  7. Using a sharp knife, cut each disk into six wedges. 
  8. Dip wedges top-first into melted butter and place on prepared baking tray. 
  9. Bake until golden, about 12 minutes. 

Note: To freeze for later, cover baking sheet with uncooked scones with plastic wrap and freeze. You can pull out the sheet and bake directly from there, for a few minutes longer. Alternatively, once fully frozen, you can relocate uncooked scones to plastic bages or containers to bake off a few at a time. 

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