Description
For this recipe, I used Kappers’ Big Red Barn Heavy Cream that I purchased at the St. Paul Farmers Market. Kappers is a family owned dairy farm located in Chatfield, MN. They produce and sell milk, heavy cream, cheese curds, and ice cream, all from their own cows. It’s pretty amazing stuff. Check out the links below.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 3/4 teaspoons kosher salt (affiliate link)
- 1/4 cup superfine sugar (granulated works fine as well)
- 1 cup heavy cream
Instructions
- Preheat oven to 425 degrees. Lightly flour a baking tray and place in the oven to preheat (this really does make a difference for a fluffy scone).
- Sift the flour, baking powder, and salt together in a medium bowl. Add the sugar and 3/4 cup of the cream (you may not need it all); work to dough until you have even-size clumps. If the dough is too dry to hold together, add the remaining 1/4 cup cream and mix thoroughly.
- Place the dough on a floured worktop and knead 4 or 5 times (don’t over knead, that will toughen the final scone). Dust with flour and roll flat with a rolling pin (or finger-tips) until 1 1/2 to 2 inches thick. Cut out 2 1/2-3 inch circles with a crimped scone cutter (a cookie cutter or thin-rimmed glass will work as well).
- Place the scones on the preheated tray, and bake for 8 or so minutes, until they have risen nicely and browned at the edges.
- Serve with jam and whipped or clotted cream (hard to find in the U.S., so you better head to Ireland to give it a try).
- Imen also makes a suggestion of adding 1/2 cup sliced strawberries to the dough, I haven’t tried that yet, but sounds delish!
Shelagh’s notes: My comments on this recipe are in parenthesis. These truly are the perfect scone, and really easy too. Make them for Mother’s Day, better make a double batch, they will get gobbled up, that’s a guarantee.