Here's another good one!

From: newsletters@chow.online.com" title="newsletters@chow.online.com">CHOW Recipe

Sent: Tuesday, June 02, 2009 5:36 AM

Subject: Cream Scones

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JUNE 02, 2009

Cream Scones

The perfect accompaniment to afternoon tea.

By Kate Ramos

Light, caky, and creamy, these scones are begging for jam or Roasted Rhubarb Compote and clotted cream. Try them as an afternoon snack or paired with your morning teatheyre easy to make and always elegant.

Game plan: We keep a few sticks of butter in the freezer for whenever the urge for perfectly light biscuits or scones sets in.

Special equipment: This set of Ateco round cutters is useful to have in your kitchen. We used the 2-1/2-inch one to make these scones.

This recipe was featured as part of our tea party story.

TIME/SERVINGS
Total Time: 35 mins
Active Time: 15 mins
Makes: 12 scones

INGREDIENTS
1 3/4 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons unsalted butter (1/2 stick), frozen
3/4 cup plus 1 tablespoon heavy cream
1 large egg

INSTRUCTIONS

Heat oven to 450°F and arrange rack in middle. Combine flour, baking powder, sugar, baking soda, and salt in a large bowl and whisk ingredients to aerate and break up any lumps; set aside.
Grate frozen butter through large holes on a box grater; add to flour mixture and toss until well combined. Whisk together 3/4 cup of the heavy cream and the egg in a small bowl until egg is broken up. Pour into flour mixture, and mix briefly with your hands or a wooden spoon, until dough just comes together, about 2 minutes.
Turn dough out onto a lightly floured surface and, with lightly floured hands, shape into a circle. Use a rolling pin to roll dough to about 1/2-inch thickness. Dip a 2-1/2-inch biscuit cutter in some extra flour, tap off excess, and stamp out as many scones as possible. Reroll and stamp until you have a total of 12.
Place scones at least 1/2-inch apart on a baking sheet lined with parchment paper. Brush tops of scones with remaining 1 tablespoon cream. Bake until they are puffed and tops are golden and flecked with brown, 10 to 12 minutes. (If scones on one side of the pan begin to get too dark, rotate the pan to ensure even cooking.) Remove scones to a wire rack to cool. Serve warm or at room temperature.

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Illustration by Christoph Niemann

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