Warm scones with a dollop of clotted cream and jam are a simple pleasure pretty much any time, any season. But with Mother’s Day around the corner, these beauties will be a winner at your table, and easy enough for young hands to get in on some kitchen magic.
This recipe comes from Claire Ptak’s recent cookbook, The Violet Bakery Cookbook. Some of you may have had the delight of enjoying Claire’s handiwork during her three years as a pastry chef at Chez Panisse. She relocated to east London about ten years ago and has a popular bakery-café in Hackney; our loss is definitely their gain.
Like her bakery-café, her cookbook covers sweet treats from cakes, cookies, puddings and pies; and plenty of savory recipes for breads, tarts, quiches and sandwiches too. I will enjoy baking my way through her recipes for some time!
It seems recently Claire is everywhere – Her cream scones are on the cover of a recent edition of Saveur magazine; and her cookbook is receiving rave reviews across the globe. A Bay Area local girl (Point Reyes) has indeed done well.
Some advance planning is required for making this recipe a success. Every step is easy but important, so read through the recipe before embarking on your tasty adventure.
Not-so-secret tip: The butter must be very chilled, nearly frozen to avoid the bits of butter getting melty as you work the dough. When the cold bits of butter melt in the hot oven, a little air pocket results—this is part of the great texture of the scones.
Cream Scones
Adapted from Clair Ptak, The Violet Bakery Cookbook
Makes 8 scones, about 3” diameter
- 2-1/ 2 cups all-purpose flour, plus more for shaping
- 1/ 4 cup granulated sugar
- 1 tablespoon baking powder
- 1/ 8 teaspoon salt
- 7 Tablespoons unsalted butter, chilled
- 1-1/4 cups heavy cream, chilled
- 1 egg, beaten
- Line a baking sheet with parchment paper.
- Sift together the flour, baking powder and stir in the sugar and salt. Set aside.
- Cut the butter into 1/ 2” pieces and rub through the dry ingredients with a pastry cutter, your fingers, or use a food processor—anyway that results in a coarse, crumbly texture. Pour the cream over the top and gently stir with a wooden spoon until just combined.
- Turn the mixture onto a lightly floured surface and press together into a block. Let the dough rest for 5 minutes.
- After 5 minutes, fold the dough in half, lifting and turning the dough over itself just once. Press together and let it rest for another 5 minutes.
- When ready, pat or roll the dough into about a 1” thick round. Use a 2-1/ 2” round cutter to stamp out the scones, pressing straight down through the dough and straight back out. Do not twist the cutter, as it will impede the scones’ rise. Gently reshape the dough back to a 1” thickness as needed to total eight scones. Take care to not handle the dough too much.
- Transfer the scones onto the lined baking sheet. Cover with plastic wrap and place in the fridge or freezer for 10 to 20 minutes to rest. This will help the scones keep their shape while baking.
- Meanwhile, adjust a rack to the lower third position in the oven and preheat the oven to 400° F.
- When ready, remove the scones from their chilly rest and brush each with the egg wash. Bake for about 20-25 minutes until golden.
- Remove from the oven and transfer to a wire rack to cool. Serve with your favorite jam, clotted cream, or butter.
