I was thinking about poetry today because the recipe for these scones comes from a local woman who is a baker, takes the most beautiful pictures and writes a soulful blog, vanillabeanblog.com. Her recipe is a good one and although my scones are a bit irregularly shaped, they are delicious and I think perhaps more homey and lovable for their slightly wonky appearance. The jagged angles get nice and crunchy and are a pleasant contrast to the soft buttery cake inside. Sweet, but not too. Imperfect - like me, but still striving.
Cream SconesCourtesy of Sarah Kieffer thevanillabeanblog.com
Makes 8 scones
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, diced
1/4 cup cold heavy cream
1/4 cup cold sour cream
1/2 teaspoon vanilla
Heavy cream and raw sugar for topping
1. Preheat oven to 400º and line a sheet pan with parchment.
2. Whisk creams, eggs and vanilla together in a measuring cup or small bowl.
3. Put flour, baking powder, sugar and salt into the bowl of a food processor. Pulse a few times to combine.
4. Add butter cubes and pulse 10-15 times until coarse crumbs appear
5. Dump flour mixture into a large bowl. Add wet ingredients and mix just until combined, then use your hands to knead the dough a few times until it holds together (you can do this either on the counter or in the bowl).
6. Shape dough, using your hands, on the counter into a 1-inch thick rectangle. Cut into 4 smaller rectangles then cut each of those rectangles in half on the bias to get 8 triangles. Place them on the sheet pan so they don't touch.
7. Brush the tops of each with a little heavy cream and sprinkle with raw sugar. Bake for 20-25 minutes until browned. Cool on racks.
Brown Sugar Icing
4 tablespoons unsalted butter
1/4 cup light brown sugar
1/4 cup heavy cream
Dash of vanilla
Pinch kosher salt
1. Put all ingredients in a small saucepan and bring to a boil, whisking once the butter melts. Boil gently for a few minutes until sugar is dissolved and glaze is slightly thickened. Remove from heat, let cool a few minutes and spoon over the scones. This works best if you place the scones on a cooling rack and set that over a sheet pan. Then the glaze can drip down the sides.