It's So Easy to Make Cream Scones from Scratch
Karen Mitchell and Sarah Mitchell Hansen, co-authors of The Model Bakery Cookbook, brought English breakfast to wine country. These classic cream scones are usually served at teatime in Britain, but the mother-and-daughter dream team from Napa Valley’s Model Bakery believe scones are just as satisfying with your morning cup of joe. Heavy cream makes them so rich that you don’t need to serve clotted cream or butter alongside them, which leaves more room for lemon curd, jams, and jellies. These cream scones are especially tender and flaky, and you should try to serve them while they’re still warm from the oven.Cream Currant SconesExcerpted from The Model Bakery Cookbook by Karen Mitchell and Sarah Mitchell Hansen, copyright © 2013. Published with permission by Chronicle Books.