When I joined my high school student newspaper staff, I learned about the concept of evergreen articles. In journalism, the term “evergreen” describes stories that remain relevant over long periods. I think this same concept can be applied to baking. No matter what ingredients are popular at the moment, people will always be on the lookout for certain basic recipes.
Brownies, chocolate chip cookies, and blueberry muffins are classics that every home baker should have in his or her arsenal. Cream scones also belong in this category of essential baked goods–buttery morsels with slightly crunchy tops and fluffy, tender interiors. Despite this pastry’s seeming simplicity, all the renditions I tried came up short from the light-as-air scone of my dreams. So I turned to Baking Illustrated, a source known for extensive testing and detailed instructions, and finally found what I was searching for.
These cream scones provide an ideal base for all sorts of add-ins. The rosemary’s herbaceous flavor offsets the pastry’s richness and contrasts well with the tangy lemon zest and plump, sweet golden raisins. To achieve flaky, buttery layers, it is key to handle the dough minimally and efficiently. Use a food processor to prevent the dough from overheating, and cut the scones with a sharp knife to ensure maximum lift. And there you have it! An endlessly adaptable cream scone recipe that will never go out of style.
Basic cream scone recipe courtesy of Baking Illustrated
- 2 cups all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
- 1 tblsp baking powder
- 2 tblsp sugar
- 1/2 tsp salt
- 5 tblsp cold unsalted butter, cut into chunks
- 1/2 cup golden raisins (or other dried fruit of choice)
- 1 cup cold heavy cream
- 1 tblsp freshly grated lemon zest
- 1 tblsp finely diced fresh rosemary
Yields 8 scones.
1. Adjust the oven rack to the middle position and preheat to 425° F. Mix the lemon zest and rosemary into the cream, and allow it to steep in the refrigerator for 10-15 minutes.
2. Whisk the flour, baking powder, sugar, and salt together in a large bowl. Place this mixture into the workbowl of a food processor equipped with a metal blade. Scatter the chunks of butter evenly over the dry ingredients. Cover and process with 10 one-second pulses, or until the dough resembles coarse pebbles.
3. Remove the blade and transfer the mixture back into the separate bowl. Gently stir in the cream with a fork or rubber spatula until the dough begins to form, about 30 seconds. Transfer the dough and loose flour bits to a clean work surface and knead the dough until it comes together into a rough, slightly sticky ball, 5 to 10 seconds.
4. Gently press the dough into an 8-inch round cake pan, release the round, and cut it into 8 wedges using a very sharp chef’s knife or bench scraper. Place the wedges 1/2 an inch apart on an ungreased baking sheet. Bake until the scone tops are lightly brown, 12-15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
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