Every once in a while, I get a hankering for scones. I just love them. But making them is a bit of a chore, with the whole "cutting in the butter" part. I know it's not difficult, but it is time consuming, whether you use two forks, a pastry blender, or your fingers. And if you use a food processor, you have more dishes to wash. Then there's patting out the dough, cutting out the dough. . . . Yes, I realize these are total first-world problems. But they're also what's stopped me from trying my hand at making my own scones.
Until now. Enter Cream Drop Scones.
I found this quick and easy recipe in Pinterest, and it's pinned to my Tasty Eats and Sips board. (Do you follow me on Pinterest? I certainly hope so!) The original recipe came from Babble.com's Food pages. I made some last night and they are scrumptious! Tiny Girl and I ate them warm from the oven with strawberry preserves. I was fresh out of Devon cream (by a mere five or six years).
Cream Drop Scones are everything a scone should be: rich, velvety, slightly sweet, and light, with a slightly crunchy exterior. But there's no butter involved. Nor patting. Nor cutting.
You can throw these together for breakfast, elevenses, or teatime. I mixed them up in less than three minutes. They were ready to pop into the oven in less than five minutes. Dessert!
So you could think of these as rogue scones with a touch of the unorthodox about them. The reward without all of the work.
A dream come true.
Here's the recipe, just in case you're not a pinner:
Cream Drop Scones
- 1 1/3 cups all-purpose flour
- 2 T sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup heavy (whipping) cream
- coarse sugar, for sprinkling (I used Sugar in the Raw)
Preheat the oven to 400 F. In a medium bowl, stir together the dry ingredients. Add the cream and stir just until the dough comes together. Don't over mix or your scones will be tough. Drop by the large spoonful (or use a melon scoop) onto a greased or parchment-lined baking sheet. Sprinkle with coarse sugar. Bake for 15-20 minutes or until golden. Serve warm. I used a melon scoop, and this recipe made 15 scones. I also ate about one scone's worth of dough, so maybe 16 would be a truer count.
So good with a cup of tea!
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