Soft, fluffy, moist, hot-out-of-the-oven scone
The Super Bowl and our 6-months-engaged-6-months-to-go Anniversary fell on the same weekend. The former means little to us other than fatty food, but the latter, well, we were pretty excited about. To celebrate both, we made a bunch of new, indulgent recipes.
The scones below were inspired by the purchase of a pint of cream. We were originally intending on throwing some whiskey into the recipe, but after some researching and taste-testing, we skipped it and this is what we came up with.
Creamy Drop Scones(ish)*
(Makes a dozen)
2 c. flour
1/4 c. sugar
1/2 tsp salt
1 tbsp baking powder
1/8 tsp nutmeg
4 tbsp frozen butter, grated
1 egg
1 c. cream
1 tsp vanilla
*We realize that real bakers would scoff at the our calling them scones, because they are certainly unusual, but we think that they are still worth tasting.
Preheat the oven to 400. In a big bowl, combine the flour, sugar, salt, baking powder and nutmeg. In a smaller bowl combine the cream, egg, and vanilla. Set both bowls aside.
dry ingredients
Break out your frozen butter (Z insists on stockpiling TJ’s butter because it is so cheap, and so on any given Sunday we have at least 3 boxes of butter in our freezer) and grate 4 tbsp of it (you can do this right into the bowl of dry ingredients). Gently incorporate, leaving it clumpy.
grated butter
dry ingredients made slightly clumpy by the grated butter
Add the wet ingredients into the dry bowl. This is where it gets weird. It’s just oddly… gooey — but you lose some of the taste if you add more flour, so just go with it.
scone batter
Scoop 1/4 cup of the batter onto an ungreased baking sheet and repeat. The batter is far too moist to do any kneading or cutting or shaping. Just drop it onto the baking sheet, stick the sheets in the oven for 12 minutes.
scone batter dropped onto a baking sheet
freshly baked scones
A devoured them just as they were, Z added a little jam, but admits that it’s not that necessary.
These are unconventional, but also worth making. We’ve decided that these might be great for our very-unlikely-but-super-fun-to-think-about-pipedream-restaurant. We imagine that people could come for brunch some Sunday 20 years from now, and we’d bring you basket of mini-versions of these with a small side of jam. If that happens, and you love them, can we say we told you so?
I like not having to knead the dough! :)
The dough looks so different from how scone dough usually looks but the end result looks to be sublime!
Yeah, I know! Totally our fault. We didn’t use a recipe. We just read up on scone basics and common ingredient combos. Clearly we did something wrong, but they were good!