It’s been a long time. Needless to say, life happened. We had another baby, we moved, we moved again. It’s easy to lose track of things that once made you really when you have a lot of new things that make you really happy and really tired (see: the literal definition of kids). Anyways, I’m not going to get too deep into it, but I’m making scones! Thank you scones to be exact.
I had a little finger infection, and an acquaintance of mine did me a favor and took a look at it and drained an unreasonable amount of pus from my finger (unreasonable because ANY amount of pus from a finger is unreasonable). It’s amazing that your finger can be sliced open and feel way better than it did before. Either way, I’ve been hemming and hawing about what to make as a thank you for them, and I’ve settled scones. Liked by most, and delicious.
I’m going to use this recipe as a foundation. Oh yeah, my husband is allergic to eggs, so all of my baking now is egg free. Anyways, I’ve found that I enjoy heavy cream scones more, they are softer and more delicate and last better for the next day. I’m going to add my spin on it, but it’s fundamentally her recipe, which is similar to other cream scone recipes! I like hers best because it’s simple, and takes very little time to put together. My mix-ins will be freeze dried strawberry and raspberry, and white chocolate with a white chocolate glaze.
Naked scones!
White chocolate ganache
Scones dressed and decorated!
Tips in general with cream scones:
Make ahead: freeze scones after you put them together and cut them. Store them in a freezer safe bag after you wrap them individually in plastic wrap for up to 3 months.
How to make this without dairy: I don’t know, comment if you use vegan heavy cream and if it works. It should because it’s really about the fat making it delicate.
Mix in ideas: orange zest-pistachio-chocolate, chocolate-almond-sweetened coconut, dried cherry-white chocolate, vanilla bean paste with vanilla bean glaze.
Cream Scones, Egg Free
Ingredients
- 240 grams flour (2 cups)
* 30 grams of white sugar (~3 tablespoons)
* 1 tablespoon baking powder
* 1 tsp salt
* 1/3 cup of freeze dried fruit, lightly crushed (raspberries/strawberries)
* 1/2 cup white chocolate
* 5 tbsp COLD butter, cut up into small pieces
* 1 cup heavy cream
* 1.5 tsp of vanilla bean paste
* 1 tsp of vanilla extract
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Optional Glaze – you can also just skip this and top with coarse sugar, or nothing at all!
* 1/4 cup of white chocolate
* 1/4 cup of heavy cream
Directions
1. Line a baking tray with a silpat or parchment paper
2. Mix all the dry ingredients together into a bowl including your mix-ins, like white chocolate and freeze dried fruit in my case
3. Mix all the wet ingredients (vanilla, cream, and vanilla bean paste)
4. Cut the butter into the flour/dry ingredients, what I mean is use a pastry cutter, or your fingers to smoosh the butter into the flour into small pea size bits
5. Make a well in the middle, and pour in the wet ingredients. Mix it gently together. Honestly I used my hands to gently knead it together, not overworking it too much.
6. Dump out your scone dough onto your baking sheet and bring it together. Pat it down into a circle, ~8 inches. Use a bench scraper or a knife to divide the scone into 8 equal sized triangles and space them out slightly
7. Pop the whole thing in the freezer for 30 min to 1 hour to ensure that the butter / cream harden up, and definitely turn on the oven to 400 degrees at this point
8. Pull it out of the freezer and pop the tray into the oven for 20-22 minutes
9. Pull it out, let the scones cool on on a cooling rack so the bottoms don’t get soggy
10. Meanwhile, make the glaze by heating up the heavy cream (I did the microwave for like 30 seconds) and then mix in the white chocolate chips till they melt. It’s not like a dark chocolate ganache where it sets, it’ll still be a bit runny
10. When they are cool, eat them as they are, or top with a glaze!
The Clumsy Cook 