Now let's move from the soapbox to the kitchen and talk about scones. Just as humans come in all sizes, shapes, and colors, so do breads. In the deep South, the biscuit is a staple. My mom laughed at what my first attempt at biscuits looked like. She said they looked like little turtles. Hmmmph. Did not. Anyway, they tasted good. Our biscuit recipe that we love right now, has three ingredients: self-rising flour, butter, and buttermilk. Easy peasy and some kind of delicious.
How does a biscuit compare to a scone? A scone is usually thought of as a bread or slightly sweet cake served with tea in places like Britain or other areas that do an afternoon treat as a "pick me up". One thing I do know, is they are very versatile. There are lots of shapes and degrees of sweetness in scones. I have eaten some that tasted like cardboard, and others that were iced and so sweet I would not call them a scone. I prefer the variety that is fluffy, soft, and slightly sweet but served with jams, jellies, preserves, or sweet fresh fruit. And for me, fresh whipped cream is a must!
Creamy Yogurt and Currant Scones
My Version of Cream Scones tasted better than they looked!
Cream Scone with Peach Preserves Filling
Cream Scone with Tart Cherry Preserves Filling
I was flipping through a Mississippi Magazine this morning and saw a recipe for Cream Scones. It was very simple, I had all the ingredients on hand, so I thought, why not? When I added the last item on the recipe, the dough did not look right at all. Still very dry. So I adjusted the amount of heavy cream until it looked right, and went with it. Here is my version of the recipe:
2 cups plain flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
4 Tablespoons cold butter
1 cup whipping cream
Preheat oven to 400 degrees. Sift together flour, baking powder, and salt; add sugar. Cut in butter until crumbly. Add cream, and blend well. Flour a work surface and knead dough for 30 seconds. Roll to 1/2 inch thick, and cut into 3 inch rounds. Bake for 15 minutes. Serve with jam and freshly whipped cream.
Pour 1 cup of whipping cream into a mixing bowl. Place in refrigerator for 5 minutes to chill bowl. Whip at high speed. When cream begins to thicken well, gently sprinkle 1/4 cup powdered sugar into mixing bowl. Continue to beat until desired thickness.
One thing that makes baked goods so pretty is when they rise in layers. This scone is so soft and has a really gentle texture. The secret to this comes from the way you knead the dough. When you knead, kind of fold the dough over itself top to bottom. Then rotate the dough and knead again. You will be folding the dough over itself in different directions and when this happens, it creates the many layers that rise beautifully.
To assemble, use a fork and gently split the scone along one of the middle layers. Spread the bottom layer with your choice of jam or preserves. Top with some whipped cream. Replace the top layer of scone onto the whipped cream and gently press to hold together. Top it all off with another little dollop of whipped cream. Finally, sprinkle the entire scone with powdered sugar. Enjoy while warm.
The cutter used created a small scalloped edge. So pretty!
I hope you will try the scone recipe, if not these, maybe a variety from one of the links provided will be just right. Enjoy dining on a confectionary delight that is "some kind of wonderful".
Blessings to you from the Mississippi Sunshine Girl. If it is dreary in your world, don't fret! Make your own sunshine!
This week I am linking up with Made By You Monday at Skip to My Lou and Tasteful Tuesdays at Naptime Creations. Check out these great recipes and creative ideas!