Some of our favorite holiday (or anytime!) bakes are British-style scones, or cream scones. These are notably different from the giant American coffeehouse-style scones you may see at your local cafe.
Cream scones are delicate and light, similar to a biscuit. Here is an easy technique for making these breakfast or tea-time favorites. The cream (rather than whole milk or buttermilk) makes the scones richer in flavor and keeps them tender. A food processor does a great job of cutting the butter into the flour but is not required. These cream scones go down wonderfully with our optional Orange-Zest icing (or even plain with a little bit of jam) .
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon table salt
5 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
Zest of 1 Lemon
1 cup heavy cream
1) Heat oven to 425 degrees. (oven rack to middle position)
(Optional) Orange-Zest, Powdered Sugar Icing
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
Zest from 1 orange.
1) Stir all ingredients together until icing forms
2) Drizzle over scones.