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1

Perfect Party Food

by Diane Phillips

INGREDIENTS
  • 3 3/4 cups unbleached all-purpose flour 1 1/2 tbsps baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 2 1/2 cups heavy cream
  • 2 large egg yolks
  • 2 tbsps milk or heavy cream
  • 3 tbsps sugar
SUGGESTED COOKWARE & APPLIANCES
  • baking sheet, silicone liner or aluminum foil or parchment paper, whisk
DIRECTIONS

Heavenly Scones:

  1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
  2. Whisk together the flour, baking powder, salt, and sugar in a large bowl. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into two disks about 3/4 inch thick. Cut the disks into 8 or 10 wedges each and transfer to the prepared baking sheet.
  3. Diva Do-Ahead: At this point, you can freeze the cut scones. Once they are frozen, transfer to a zipper-top plastic bag, where they will keep for 1 month. Defrost for 30 minutes before continuing.
  4. Preheat the oven to 400°F.
  5. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.

Diva Variations:

  1. Heavenly Cranberry Scones: Toss 1/2 cup of unsweetened dried cranberries (or blueberries or cherries) into the flour mixture before adding the cream.
  2. Heavenly Ginger Scones: Toss 1/2 cup of finely chopped crystallized ginger into the flour mixture before adding the cream.
  3. Heavenly Chocolate Chip Scones: Toss 1/2 cup of semisweet chocolate chips into the flour mixture before adding the cream.
  4. Heavenly Lemon Scones: Toss in 1 tablespoon of finely grated lemon zest with the flour, add 1 teaspoon of lemon oil or 2 teaspoons of lemon extract to the cream, and proceed as directed.

Mock Clotted Cream:

  1. You can approximate clotted cream, the traditional accompaniment for scones in England, very easily. Simply beat 1 cup of heavy cream until it is so stiff your spatula will stand up in it. The cream will keep in the refrigerator for up to 4 days. Rewhip before serving.