Cape Cod Scones
I was thinking the other day that so many people here in NY love going to Florida for the winter. No offense, cause Florida is nice, but I am more of a Cape Cod kinda girl. It doesn't matter whether its bathing suit or sweater weather, it's my kind of place.
I think it's the Cape Cod in the title that made me want to try these scones. Or maybe it was the copious amount of heavy cream. In either case, so glad I did because these really are great scones. I ended up tweaking the recipe a bit. I have made them three times. I added a little vanilla and a little more cream. I found the batter was a little too dry with 1 1/4 cups so I went with 1 1/2. I have been having them for breakfast. The kids love them. And forget what you heard about scones being dry- these are not. These are moist and delicious. The key is to not overbake. The recipe says 15 to 17 minutes. Go for the fifteen. Even if it is a little doughy in the center it will be very moist.
Original recipe can be found here, at Serious Eats
2 cups all-purpose flour, measured after sifting
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups heavy cream
Preheat the oven to 425 degrees with the rack in center position. The scones will bake on a ungreased heavy-duty baking sheet.
In a medium-size mixing bowl, sift the flour, baking powder, salt, and sugar. Use a table fork to mix well. Dribble the cream over the dry ingredients while mixing with the fork. Continue mixing gently just until the mixture forms a rough, sticky ball of dough.
Turn the dough onto a lightly floured work surface, sprinkle lightly with flour, knead 10 times by pushing the half closer to you down and away from you with the heel of your hand and fold it back over itself, giving it a quarter turn each time.
Pat the dough into a 9-inch disk. Bake for 15 to 17 minutes, until the top is golden brown. Cut into wedges after cooling for about five or ten minutes.
Serve warm with curd or jamhmmmmmmmm.