This weekend, two of my dearest friends were in town. Cindy came from Washington, D.C. and Ingrid came in from Texas, for a pre-wedding weekend prior to Ingrid’s big day in April. We gathered some other area friends together and threw Ingrid a small shower on Saturday afternoon. We gathered a variety of meats, cheeses and fruit from the Italian Market in South Philadelphia, so that Cindy could build one of her signature platters of delicious things. Una brought a lovely carrot cake to share. There was champagne and cucumber-scented water. And I made a batch of these scones, mostly as an excuse for eating jam.
Typically when I bake, I do my best to tweak the recipe I’m working with in order to make the final product a bit more virtuous. I’ll often substitute whole wheat pastry flour for all-purpose or try to reduce the amount of fat a bit. However, there are certain occasions in life that deserve indulgent baked goods, unadulterated by whole grain flours and blessed with the amount of butter that god (or Dorie Greenspan) intended. I believe that chatty, afternoon wedding showers are just that sort of event.
This scone recipe comes from Dorie’s book Baking: From My Home to Yours. Another friend made these scones for my shower (they somehow just seem to fit the occasion) and since have become a dependable recipe for those times when I need something that is quick, simple and so delightful when drizzled with jam.
The only change I’ve made from Dorie’s original recipe is I’ve omitted the currants that she called for, to make them even more of a blank slate (all the better to receive any flavor of jam).
- 1 egg
- 2/3 cup heavy cream
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons cold butter, cut into small cubes
- Preheat oven to 400 degrees.
- Beat egg and cream together and set aside (a two cup measuring cup works really well here). Set aside.
- In large mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the butter and rub it into the flour until you have a pebbly mixture.
- Pour the egg and cream into the flour/butter mixture and stir to combine with a rubber spatula. When the mixture is totally incorporated, divide the dough into two equal sized balls. Pat them disks about an inch tall. Place them on a parchment or Silpat-lined baking sheet. Carefully cut each disk into six segments (I used a bench scraper) and separate them.
- Bake the scones for 20-22 minutes, until the are nicely browned. Serve immediately. Store any leftovers in an airtight container.