Scones de crema

Ingredientes

• 2 1/3 cups (280 g/10 oz) all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/4 cup (50 g/1.7 oz) granulated sugar
• 1/2 teaspoon salt
• 1/3 cup (75 g/2.6 oz) cold butter (unsalted), cut into 1/4-inch pieces
• 1 cup heavy cream, plus 1 tablespoon (for brushing the tops)
• 1/2 teaspoon vanilla extract
• 1/2 cup add-ins of your choice ((see post for ideas), optional)
• Coarse sugar (turbinado sugar, demerara sugar) or powdered sugar, (for sprinkling)

Preparación

1. 1

   Preheat the oven to 400F/200C. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. 2

   In a large mixing bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt. Cut in the butter using a pastry blender or your fingers. Alternatively, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal and there are uneven pieces of butter throughout.

3. 3

   Add most of the cup of heavy cream, leaving a bit for adding if needed. Add vanilla extract and stir with a spatula or fork until dough begins to form. If dough is too crumbly, add more heavy cream as needed—up to 1 cup in total. Don’t overmix. Gently fold in your add-ins, if using.

4. 4

   Transfer dough to a lightly floured work surface and knead gently, about 5-6 times, until a ball forms.

5. 5

   For round scones: Pat dough into a 9×6-inch rectangle about ¾-inch thick. Using a 2.5-inch (6.5 cm) biscuit cutter, cut out 6 rounds. Press the leftover dough into another ¾-inch thick piece and repeat the process to get 2-3 more biscuits.

6. 6

   For triangular scones (easier method): Pat dough into a 9-inch (23 cm) circle about ¾-inch thick. Cut circle into 8 even wedges.

7. 7

   Place scones on prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness or dust with powdered sugar.

8. 8

   These scones are delicious either warm or at room temperature.

9. 9

   Scones are best eaten the same day they are made, but can be frozen for up to 1 month. If you want to serve them warm, reheat in the oven before serving.