Courtesy of A Smitten Kitchen and America's Test Kitchen Cookbook, my mom made these Dreamy Cream Scones for Christmas... though, my mom's take on the title is Creamy Dreamy Scones.
Blackberry Creamy Dreamy Scones
I feel like I should be playing dress up when I eat a scone. As though I should be infinitely more sophisticated, setting a proper tea service and using delicate china. While that might not be the reality, I definitely enjoy the make-believe part of cooking... so, here's a not so sophisticated and incredibly enjoyable diversion.
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons butter (I always use unsalted butter... that way you can control your ingredients completely.)
- 1 cup blackberries
- 1 cup cream
Heat oven to 425 F.
(If you have a food processor, which *sadly* I do not, you can do this whole process with that.)
Put the flour, salt, sugar and baking powder in a bowl. Stir together. Cut butter (using a pastry cutter, knives or your fingers) into the flour mixture until coarse chunks of butter are dotted throughout. If you are adding in fruit or the like, this is the time. Stir in cream until a dough begins to form, then turn out dough onto a lightly floured surface (countertop or cutting board).
Form dough into a rounded disk and cut into wedges (or you can cut rounds using a glass or cookie cutter).
Place wedges on a baking sheet and bake for 12-15 minutes (mine took 14), until tops are light brown. Cool, then eat with whatever suits your fancy.
(One thing... I didn't want to mush the berries and turn the whole scone lavender, so I was probably a bit too delicate with my mixing... Next time, I won't be so precious about it. Looks aside... these taste fantastic.)