Back in the 80’s, I was chef and manager at a lovely Inn in Bucks country PA. I was solely responsible for all the baked items coming from the kitchen. It is where I really learned how to bake with yeast . I turned out loaves of fragrant whole grain bread, toasting white, rye, oatmeal & a variety of sweet rolls. But my all time favorite item to prepare was scones. I was introduced to a breakfast cookbook by Marion Cunningham. Here is where I found the best scone recipe , ever. Now this recipe has no butter. The dough is held together with 2 cups of softly whipped cream. They are light, not too sweet & I bet you can’t eat just 1. My sous chef Kate, made up the first batch today,
getting ready for a very busy weekend here at the inn. Speckled with candied ginger & a dash of nutmeg, we could barely wait to slather on some butter. We decided to amp up the flavor with a precious home made rose petal jelly.
While Kate & I enjoyed a scone our pups, Ranger & Tito snoozed by the kitchen door, in hopes some crumbs might end up on the floor.
Sorry boys, too good to waste a crumb.
3 cups white flour
1/4 cup white sugar
2 Tbsp of baking powder
dash of nutmeg & salt
2 cups softly whipped cream
2 tbsp candied ginger
Combine flour, sugar, baking powder, nutmeg & salt in a large bowl. In a separate bowl lightly beat whipped cream. Slowly fold in 1/2 of the whipped cream into the flour mixture. Then add the remaining half. The dough will be a bit craggy. don’t worry, Once you empty the bowl onto a floured surface, pat the dough into a round disk, about 3 inches high. You may cut the dough into 8 wedges or use a biscuit cutter to make rounds.
Make a simple egg wash with an egg & a tablespoon of cream. Brush onto scone tops before baking. You may also sprinkle sugar on top for an extra crunch, once baked.
Bake on a parchment lined cookie tray at 400 for 15 ~ 18 minutes.