While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling them with sugar adds crunch and makes the tops sparkle a bit. If you prefer to skip that step, you’ll get more rustic-looking but equally tasty scones.
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Make Ahead Tips
The scones can be stored in an air-tight container at room temperature for 2 days or frozen for 3 months. Reheat room-temperature scones in a 350°F oven for about 10 minutes. Reheat frozen scones in a 300°F oven for 20 minutes. The scones are ready to serve when the outside is crunchy and a wire cake tester inserted in the center feels warm.
To make flavored scones, mix any of the following in with the dry ingredients.
• Currant scones: Add 1/2 cup dried currants.
• Cranberry-orange scones: Add 3/4 cup dried cranberries and 1 Tbs. finely grated orange zest.
• Lemon-poppy scones: Add 1-1/2 Tbs. poppy seeds and 1 Tbs. finely grated lemon zest.
• Ginger scones: Add 1 tsp. powdered ginger, 1 tsp. finely grated lemon zest, and 2/3 cup candied ginger cut into 1/8- to 1/4-inch pieces.
These are the perfect scone. I have been looking for just right recipe and this it. I'm going to try it with fresh blueberries. :) Linda
These were very tasty! Mine did not rise up much but the flavour was fantastic so I will definitely do this recipe again. Next time I am going to add some currants.
The scones are amazing, soft flaky and buttery, and they keep for several days in an airtight contained. I added 3/4 cup cinnamon chips and they were fantastic. Instead of wrapping a towel at the end which seems to absorb a lot of the moisture, I placed a towel on the counter, set a wire rack on top of the towel and then placed the scones on the wire rack, wrapping the towel from underneath and over the scones.
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