Chris' Recipes

Bon Appetite!

“Perfect” Scones

Written By: Chris - Oct• 26•12

Bill and I learned how to make the “Perfect Scone” while on vacation and in our fun cooking course in the “bon appetite culinary center” on board the Oceania Cruise Ship with Executive Chef Kathryn Kelly.

Scones are delightful for breakfast, brunch and/or for tea (if you’re into that sort of thing!) This recipe is for cream scones and was a favorite at tea time on the Oceania Cruises’ ship!  Scones, like frittatas, are extremely versatile.  You can add chives or a little Stilton cheese for a savory variation.  Chef Katheryn mentioned that her mother in law loves black walnuts and a little cinnamon in her scones.  You might want to add lemon or orange zest, nuts, and cheeses to your scones for flavor – just be sure to add small amounts so they do not overwhelm this great recipe.  Bill wanted me to prepare them with fresh blueberries, so I did recently when we had friends over for a wood cutting weekend and they turned out delicious!


Ingredients:

3/4 Cup all-purpose Flour
1 Tablespoon Sugar
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
2 Tablespoons unsalted Butter, melted and cooled
1 Egg Yolk, Medium
2 Tablespoons Heavy Cream
1/2 Cup fresh-frozen Blueberries, if desired

In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt.  Make a well and mix in the butter and egg yolk.  Gradually add the cream and continue to mix JUST until the dough comes together.  DO NOT overwork the dough.

Transfer the dough to a work surface (if you wish to add blueberries, chives, nuts, zest, work them into the dough with the palm of your hand.) Form the dough into a ball, wrap in plastic wrap, and let the dough rest in the refrigerator for 30 minutes. (We did not do this resting step and ours turned out delicious!)

Preheat oven to 350 degrees.  On a lightly floured work surface, roll and shape the dough to about 1-inch thick.

Using a sharp knife or a baker’s cutter, cut the dough into preferred shapes.  Triangles or circles are the most common.

Bake the scones until slightly browned, about 10 minutes.  Baking time may vary according to the size of the scones.

At the ships tea time, scones are typically served with clotted cream and raspberry jam, which is how we ate ours!  Clotted cream is made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms ‘clots’ or ‘clouts.  It reminded me of Mascarpone, which is a soft and delicious Italian cheese made from cream.  Scones do not keep well, so they are best enjoyed immediately.

Enjoy!

Cheers!
~Chris (and Bill!)

 

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