...and in the battle between Dorie Greenspan & cheezz for the best cream scone recipe, cheezz wins!

M

marilynfl

Moderator
Basically, cheezz's includes 5 TBL of butter and slightly less heavy cream than Dorie's 100% heavy cream/no butter version.

Although I enjoy many of Dorie's recipes, this match goes to cheezz, hands (smeared with raspberry jam) down.

 
Well SHUCKS! WOW - I'm so humbled.... It's my favorite scone of all time so I'm glad to know

I'm not the only one smileys/smile.gif

Thanks for the kudos Mar. And take THAT Dorie! heehee

 
I am making scones for the teachers on Thursday, I will have to give yours a try. I know

you posted it before, but the search gods on this site don't like me very much, do you think you could either link it or post it again? Thanks and congrats!

 
Here they are Dawn.... Cream Scones

I can't even describe how wonderful these are! The others I have posted (made with buttermilk) are delicious, too, but these have such a delicate texture. Brackets are around my own notes.

Cream Scones
(from Cook's Illustrated)

2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled, cut in small cube
1/2 cup currants (or 1/4 cup mini chocolate chips)
1 cup heavy cream

Heat oven to 425 deg. Line baking sheet with parchment.
Put flour, baking powder, sugar and salt in food processor and pulse to combine. Distribute butter evenly over flour mixture and pulse with 1-second pulses. (not, I do not use a food processor so I do it in a mixing bowl with pastry blender).

Pour cream over, add either the currants or chocolate chips (I MUCH prefer the chips), and pulse until it starts to gather together.

Transfer to counter and knead about 5-10 seconds. Pat into an 8" round and cut into 8 wedges. Place wedges on parchment. Bake 12-15 min. until done.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=20575

 
DONE! I put them into 'Breads' and added a note about making them into little triangles for tea.

 
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