When people ask me what my favorite thing to bake is, I often answer “scones”. This may be simply a way of dodging the pie vs. cake debate*, but it’s also true. I love scones. They’re easy, and delicious, and still manage to feel special. They can be dressed up for tea, or made simple for potluck breakfasts.
I have a few go-to scone recipes. This one is the easiest, and great for if you wake up tomorrow and want to make something for a easy breakfast nibble.**
Cream Scones (I)
- 7.5 oz (1 1/2 c) flour
- 2 1/2 tsp baking powder
- 1/2 t salt
- 1.75 oz (1/4 c) sugar
- 2.5 oz (~1/2 c) dried fruit (chopped to raisin size or so)
- 1 c heavy cream
- 1/2 tsp vanilla (or some lemon zest)
- milk or cream and coarse (or regular) sugar for garnish
Preheat oven to 375ºF. Whisk (or mix) the dry ingredients together, then add dried fruit. Add cream and vanilla together and stir with a spatula until just mixed. You should have a rough dough. Pat into a round disk, ~1/2 inch thick, and cut into eight (or twelve) wedges.*** Place wedges, evenly spaced on a parchment or silpat lined baking sheet. Brush tops with milk (or cream) and sprinkle lightly with sugar. Bake until golden. ~20 minutes.
* The answer to “pie vs. cake”, of course, is often “tart!”
**If you don’t happen to have any pie, that is. Leftover pie for breakfast is a wonderful tradition.
***I use a bench scraper for this if I have one, but knife or other handy straight edge will work fine.