Cream Scones, 1 2 3

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We are about to conduct an experiment. For this experiment you will need a person; the person should be a person who: (1) loves scones; (2) is a self-professed non-cook. The purpose of this experiment is to prove that a self-professed non-cook who loves scones can whip up a batch of cream scones so quickly, so easily, that they will: (1) no longer consider themselves a non-cook; and (2) eat scones to their heart’s content.

Don’t believe me? I can get them there in three steps, using a Molly O’Neill recipe from The New York Times (courtesy of Amanda Hesser.) Are you ready? Here we go.

1. Preheat the oven to 400 degrees.

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2. In a bowl mix together:

– 2 cups flour

– 1/3 cup sugar

– 1 Tablespoon baking powder

– 1/2 teaspoon salt

Then add 1 1/4 cups to 1 1/2 half cups heavy cream, stirring just until “a shaggy dough forms,” adding more cream if the dough seems too dry.

3. Scoop the dough into scone-shaped mounds and place them on a cookie sheet 2 inches apart; brush each scone with more cream (I sprinkled with extra sugar) and bake until golden for about 15 minutes. Transfer to a rack to cool.

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That’s it!

Even by the visuals, you can see how easy it is. Just be careful not to overmix the dough, or you’ll get heavy scones–you want your scones light.

If you really do try this experiment on a scone-loving non-cook, please let me know the results. My hypothesis is that the yield will be total bliss; and that’s my scientific opinion.

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