Thursday, April 28, 2011
Early to bed
Need a last minute scone recipe to whip up at 4:00 in the morning? (West coasters, you are definitely at an advantage with the 1:00 am kickoff .) I'll be asleep, but perhaps you will be getting up at the crack to see just what the hell Kate will be wearing to the wedding of the century! I'm guessing a wedding dress. But in the meantime, you'll need loads of coffee (or tea if you're trying to be more authentic) and a scone (or three). Try my classic cream scone (or chocolate!) recipe that you can totally throw together during commercial breaks, or, whilst Giuliana or Meredith (or whoever) is trying to fill airtime whilst nothing else is happening. Enjoy!
(Adapted from The Best New Recipe)
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried sour cherries, (or chocolate) roughly chopped
1 cup plus 2 tablespoons heavy cream
1. Preheat the oven to 425˚F. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. Use two knives, a pastry blender, or your fingertips, and quickly cut in the butter until the mixture resembles coarse meal, with a few slightly larger butter lumps. Add the dried cherries (if using) and mix just to combine.
3. Stir in 1 cup of the heavy cream with a rubber spatula or fork until the dough begins to form.
4. Transfer the dough, and all dry flour bits, to a counter top and knead the dough by hand just until it comes together into a rough, slightly sticky ball. Pat the dough on a lightly floured surface into a 3/4-inch thick circle (about 8-inches round). Cut the dough into 8 wedges. Brush the tops with the 2 tablespoons of heavy cream. Sprinkle lightly with sugar. Place the wedges on an ungreased baking sheet.
5. Bake until the scone tops are light brown, 12 - 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature. Makes 8 scones.
Or make Chocolate Scones