Comments on: dreamy cream scones

By: Julia

Julia — Sun, 08 Nov 2009 15:44:15 +0000

These are fantastic! I made them in no time after stumbling out of bed Sunday morning. I substituted chopped fresh cranberries for currants and they turned out absolutely perfectly — light and not too sweet. I should probably chop the cranberries the night before when I’m not so sleepy and have less risk of the loss of fingertips in the chopping process. I think next time I might run an egg wash over the top and a sprinkling of sugar to give them just a little sparkle. Thanks for such a terrific recipe.

By: Jen S

Jen S — Sun, 08 Nov 2009 03:03:27 +0000

These look fabulous and found this while searching through your fall squash recipes by chance. This scone looks yummy and very similar to the ones I make from the Zune Cookbook. The Zuni’s one adds a touch of orange zest which really brightens the flavor.

By: sharon

sharon — Fri, 06 Nov 2009 23:38:26 +0000

OMG, I made these last weekend and flash froze them in individual portions then heated a few up for my weekly playgroup on Tuesday. Absolutely amazing! Thank you for posting this recipe. It totally takes me back to my childhood when my mom, sister and I would go to Printers Inc cafe for scones, coffee and books. I love that I know have them in my freezer for whenever I need an afternoon pick me up.

By: LauraZero

LauraZero — Sun, 01 Nov 2009 01:51:02 +0000

I was trying to find a recipe to use up some heavy cream I had, when I stumbled upon this little gem. Instead of currants, I used blackberries (each halved), added an extra tablespoon of sugar, and the zest of one whole lemon. Holy deliciousness batman! These are not dry at all. I had some issues forming them, so I just made them look ugly. I wanted to eat them too bad to spend time making them look pretty. :)

By: Sarah

Sarah — Wed, 28 Oct 2009 21:11:07 +0000

Someone told me this trick and I was wondering if anyone knows if it’s true. If you take two cookie sheets and layer them on top of each other, THEN put the scones on the sheet, they’ll brown better on the bottom and have less a chance of burning. Is it true?

By: jane frances

jane frances — Sat, 10 Oct 2009 07:52:19 +0000

Being Scottish and therefore born with not a silver spoon in my mouth but a scone I have inherited the secret to perfect scone making…..it’s not the recipe that’s important-it’s the handling. Once the butter/marg has been rubbed in and the sugar, sultanas (or whatever) are added – the stage from adding the milk and achieving an elastic consistency to cutting out must be seconds more than minutes. The lighter handling at this stage results in a lighter scone. So from the bowl to the surface – to the baking tray needs to be as light and quick as poss.

By: sweet tooth sarah

sweet tooth sarah — Mon, 14 Sep 2009 01:20:47 +0000

I made these last night substituting Pamela’s gluten free baking mix for the flour and adding dried cherries and chocolate chips. Holy crap they were SO good – especially if you dip them in the leftover cream as you eat them – mmmmmmmm. Thank you, Deb!!!!!

By: S

Thu, 30 Jul 2009 15:20:41 +0000

Thanks for the tip, Deb! I’ll probably try freezing them the night before.

By: anna ruby

anna ruby — Wed, 29 Jul 2009 23:00:53 +0000

Just made these with chocolate chips and subbing in homemade plain whole milk yogurt for the cream – just delicious and much much healthier! Highly recommend substituting some or all of the heavy cream for yogurt. If the dough is too sticky to roll out you can also do drop scones, just put a spoonful of dough on parchment paper!

By: deb

deb — Wed, 29 Jul 2009 20:24:48 +0000

That would work, but just to note: these are definitely best on the first day. (But, a good enough recipe that they’ll taste better on the second day than any other scone would.) Do you have any ability to make the dough, cut and lay it out on your baking tray in the freezer overnight and just bake them in the morning? I’ve done this when short on time and gah, freshly baked scones are always the best.