Cream Scones

I’m in baking redux mode.

Cream Scones

Last time, my favorite molasses cookies — this week, my favorite scone recipe.

Cream Scones

Not much to say here. It’s a gray, cold, rainy day in Milwaukee–perfect for Netflix (I’m rewatching Sherlock at the moment, in case you’re curious), coffee, tidying your apartment, and of course, baking!

Cream Scones

(And also seeing the new Hunger Games movie. What can I say, you can’t stay inside ALL day.)

Cream Scones

These scones are tried-and-true. Unless you’re a purist like me, you can add countless toppings or flavors to this recipe (nuts, dried fruit, extracts, spices…). I often make them with pearl sugar on top for texture, but this time I made a quick icing. It does need something sweet on top.

Cream Scones

Butter is an essential part of a good scone recipe, so splurge on the good European stuff–I like Kerrygold. It’s a bit more malleable, which means you can knead it into the batter easily without overworking it. You want chunks of butter in your scone dough, so that when they bake, the bits of butter melt and leave it flaky and light.

Cream Scones

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Pearl Sugar Cream Scones

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These are lazy Saturday morning scones.

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I have made this recipe at least twenty times or so over the past few years. They are one of my favorite ways to combine butter, sugar, and flour, probably thanks to the heavy cream and the pretty pearl sugar–little opaque sugar crystals that remind me of snowflakes, if snow could taste sweet. (You can find pearl sugar at IKEA, or substitute sanding sugar. But it won’t be as pretty.)

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In college, these were my go-to, procrastination-assisting baked good. Today, they were my “I have nothing to eat for breakfast or lunch and I’m still sleepy at 11 in the morning and I really just need something easy and warm that will go with my tea” baked good.

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As long as you don’t overmix the dough (the usual scone instruction), these are the easiest kind of gently sweet scone to make. You could add nuts or currants, slather with raspberry jam, or, as I did for lunch, eat them plain and unabashedly, one after another, with a big mug of Earl Grey.

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