Cream Scones

I USED to not be a big fan of scones, but after the description Smitten Kitchen gave, it was hard to resist these. So what was it about these that made them oh-so-delicious? The heavy cream. What have I been missing out on all of these years?!?!

These are the best scones I've ever eaten. Period.

Dreamy Cream Scones
Recipe from Smitten Kitchen
Makes about 24 scones

Ingredients:

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (or dried/fresh fruit of choice)
1 cup heavy cream

Directions:

Preheat oven to 425 degrees.

Combine flour, salt, baking powder and sugar and whisk until combined.

Add sliced butter and mix with flour mixture until it looks like course cornmeal. Stir in the currants.

Now stir in heavy cream with a rubber spatula until just combined.

Transfer to a lightly floured surface (or just work in the bowl) to form a nice smooth ball from the dough, only about 5 to 10 seconds.

Pat out on a lightly floured surface into a 3/4 inch thick circle. Use a biscuit cutter or knife to cut dough into circles or triangles. Transfer to a nonstick baking sheet and cook until the top of the biscuits start to brown, about 12-15 minutes. Let cool for 10 minutes. Or eat them as soon as they come out like I did.