“A surplus of heavy cream – what a horrible burden to have,” said no one ever. I wrote about our cream saga last week, but I never gave you any resolution. Rest assured, we managed to use the cream before any of it went bad. It was a hard task, but we persevered.
The first thing I thought of to use up our cream was a batch of cream scones. I had read a recipe years ago that used cream as the fat and the liquid in scones, no butter at all. I was intrigued, but never made any. Of course, when I wanted it, I couldn’t find that particular recipe. A quick internet search found plenty of recipes that called for both cream and butter, but very few that called for only cream. I found a good one from King Arthur flour.
I mixed up the dry ingredients in the evening to have them all ready to go in the morning for an easy, lazy Saturday breakfast. Mixing the dough in the morning literally consisted of adding a dash of vanilla and pouring in cream. I had the scones mixed and ready for baking before the oven was preheated.
The cream scones did not disappoint – they were flaky, buttery (with no butter in them), soft inside and slightly crunchy outside. And they were big. We each only ate one. I put the rest away for the next day. My mother-in-law was here for the week and we proceeded to make our way through the area’s pastry and doughnut shops on the following days, leaving the scones to sit in their container on the counter.
I give you this background because I did not have high hopes for the leftover scones. Scones usually are not good keepers and I was kicking myself for not freezing the leftovers as soon as they were cool. Sometimes coffee shop scones are stale, even in the morning, just hours after they were baked. I was pleasantly surprised that our scones were fabulous, even three, four and five days after we first made them, reheated in the toaster oven and spread with a little jam. They were a little crumbly toward the end, but they were still soft and not dry at all.
We were able to eat the scones for so many days because the recipe made a lot. I got twelve large scones from the recipe. While they were very good leftover, they were really best when they were fresh. I have cut the recipe in half for future scone adventures. I also give directions for making the scones smaller than the original behemoths. I doubled the vanilla from the original, because, why not? And I replaced half the flour with white whole wheat because I like the nuttiness that gives the scones. Can you use only all-purpose flour? Sure. You might not need quite as much cream, in that case, but I’m sure you can find a use for it.
Cream Scones with a Hint of Vanilla
Adapted from King Arthur Flour
Makes 8 small scones
¾ cup all-purpose flour
¾ cup white whole wheat flour (or all-purpose flour)
1½ teaspoons baking powder
½ teaspoon salt
2 tablespoons granulated sugar
1 teaspoon vanilla
1 cup heavy cream, approximately*
2-3 tablespoons cream or milk, if needed*
Cream or milk
Coarse, pearl or granulated sugar
*If you use all-purpose flour instead of the white whole wheat flour you will probably not need as much cream to get the dough to come together.
Preheat oven to 425 degrees. Lightly grease a baking sheet, or line it with parchment paper. Set aside.
Stir together the flours, baking powder, salt and sugar. Add the vanilla and about three quarters of the cup of cream. Stir gently. If there is still a large amount of dry flour, add the remaining cream. If dough is still very dry, add more cream, or milk, a tablespoon at a time, just until most of the flour is wet, turning and mixing the dough with your spoon. The dough will be moist, but not particularly sticky. There should be only a small amount of dry flour, if any.
Turn the dough out onto a lightly floured surface. Divide dough in half. Lightly flour the top of the dough and your hands and gently shape each half of the dough into a round ball and then flatten into a disk ¾-1 inch tall. Try to make the edges straight and even. Cut into 4 wedges.
Place wedges on prepared baking sheet. Brush each scone with cream or milk and sprinkle with your choice of sugar.
Bake scones for 10-12 minutes, or until just golden on top and darker golden on the bottom.
Serve scones hot or at room temperature, with butter and jam.
These keep for several days in an airtight container at room temperature. Reheat in toaster oven, oven or microwave. Freeze for longer storage, thawing overnight at room temperature, or in the microwave for about 30 seconds.