It’s berry season, which means I have a ton of strawberries to figure out what to do with. Some of them end up in pancakes, some for sauces, some top ice cream, and some of them just get eaten.
In this case, I wanted to do something that was more or less strawberries and angel food cake, but I still have never made a cake. Rather than try to figure out how to make a bland cake just for strawberries, I decided to do something more like scones.
This recipe is a biscuit dough, made to be neutrally-flavored rather than salty. In fact, there’s a little bit of sugar in it. They’re dense and crumbly, and they work really well with my strawberry compote on top. That’s why I wrote that recipe last week; it goes great on recipes like this one.
I also put these on some ice cream with the compote, and it was delicious, but I can’t say how much of that was just a critical mass of ice cream and compote, so your mileage may vary.
Easy Heavy Cream Scones
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Cookie Cutter
- Pastry Brush
- 2 Cups All-Purpose Flour
- 1 Tbsp Baking Powder
- ¾ Tsp Kosher Salt
- 4 Tbsp Unsalted Butter Melted
- 1¼ Cups Heavy Cream
- 3 Tbsp Granulated Sugar
- Preheat oven to 425°F
- Mix together the flour, baking powder, salt, and sugar.
- Add 2 Tbsp of melted butter and all of the heavy cream to the dry ingredients, and stir until a dough forms.
- Turn out the dough onto a floured surface and knead until it forms a ball.
- Using a rolling pin, roll the dough out into a square about ¾ inch thick.
- Cut circles of dough out with a cookie cutter (round works best).
- Gather the remaining scraps and roll them back up, roll it out, and cut more. You should end up with about 8 scones.
- Brush the tops of each scone with melted butter.
- Bake until browned and risen, about 15 minutes.
- Let rest for 5 minutes, then serve. Since they'll be bland on their own, top with something like my berry compote!
A bit of a shorter post this week; I’m on vacation! I’ll be back soon with a more complex recipe in no time.