Chilly, grey weekend mornings like this one are made for baked treats. So when we returned from our walk with William, I scanned our pantry for pastry supplies. Unfortunately, I haven’t been keeping up with grocery shopping too well lately and always seem to notice we are out of a key ingredient right when I need it most (on a recent evening, while starting dinner, I discovered we were completely out of salt!). This morning I found that we were out of eggs and nearly out of sugar, but we did have a little cream, butter, and plenty of flour, so I decided to make scones.
This is a simple, classic cream scone recipe from a 2002 issue of Vegetarian Times that I’ve adapted to fit my pantry shortcomings. Use cream in place of the yogurt, if you find that you have enough on hand.
1 1/2 C all-purpose flour
3/4 tsp. salt
2 1/2 tsp. baking powder
3 T sugar
grated zest of one lemon
2 T cold butter
1/2 C cream
1/4 C yogurt
generous 1/2 C raisins, currants, or dried cranberries
Preheat oven to 400F. Whisk together flour, salt, baking powder, and sugar. Add zest. Cut in butter with pastry blender or with your fingers until it is in small pieces and evenly dispersed. Add cream and yogurt and stir to create a shaggy mixture. Add raisins and use your fingers to distribute them throughout the dough, then dump the contents out onto the counter. They will look very shaggy and may seem dry.
Fold and press the dough briefly to distribute the moisture, then pat it into a disk about 3/4″ thick. Cut the disk into 6 wedges (or 8 if you want very small scones).
Space the wedges out on a parchment-lined baked sheet, brush with additional cream or milk, and sprinkle with sugar. Bake for about 18 minutes (a little less if you made smaller scones), until nicely browned.
Cool briefly before serving.
Travis and Cadel read the Atlantic while waiting for scones