LemonBerry Cream Scones



I am so excited to share with you one of my all time favorite indulgences!  These scones are made with heavy cream and ice cold butter, and bake up like clouds of delightfulness! (not a 'real' word but the only word that commuincates the joy I get when eating these!)
The recipe is super simple, but I like to make it even easier by bagging up several mixes to keep on the pantry shelf for fast, fresh scones any day of the week.  Read on to get the recipe...






INGREDIENTS
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 - .8oz packets of True Lemon® ~ OR ~ 1 1/2 teaspoons if you have the bulk version in your pantry (see recommendations below)
1/2 cup dried cranberries
{ingredients above can be bagged as a mix to keep on the shelf or give as a gift!}
5 tablespoons cold butter, cut into pea-sized pieces
1 cup heavy cream
extra sugar for dusting the dough

Need Dried Cranberries or True Lemon?
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Here are a few other ways I use these sweet and delicious dried berries:
Here are a few other ways I use True Lemon in my kitchen:
  • Flavoring Cheesecake / Dip (basic cheesecake recipe here)...and I'll be posting my version of Lemonade Cheesecake soon...using this flavoring, so stock up now!
  • Flavoring cookie dough, like this one: Snow Balls
[Disclosure ~ Yep...I'm an Amazon Affiliate, so if you decide you want to purchase any of my recommended ingredients I'll receive a small commission from that purchase.  It's one of the ways I help pay the bills around here and keep this blog running.  So thanks for the support *happy face*!]

DIRECTIONS
  1. Preheat oven to 425.
  2. Into a bowl, place all of the dry ingredients (or dump your pre-made mix) and add the pea-sized butter. Using your fingers, work the cold butter into the dry mix until it resembles coarse meal, with a few larger butter lumps.  {see pictorial below}
  3. Add the cream and stir until a firm dough forms.  When too stiff to continue stirring, use your hands to work the remaining dry bits into the dough, forming a ball. 
  4. Knead this ball of dough 10-12 times.  You can do this right in the bowl; no need to knead it on the counter {see pictorial below}.  After kneading it into a smooth(ish) ball, place it onto a baking sheet. 
  5. Press this ball into an 8 inch circle that is about 3/4 of an inch thick.  Cut this circle into 8 equal wedges (like a pizza) and then dust the surface with a generous portion of sugar (about 2 tablespoons). 
  6. At this point you can leave the dough as it is to bake, or, you can pull the wedges apart before baking to allow the sides to brown slightly along with the top. {see pictorial below}
  7. Bake for 12-15 minutes, just until the top/edges begin to turn a light golden brown.  The scones will be very soft to the touch when done.  Let them cool for about 10 minutes before moving (they will crumble if moved too soon)  Gently remove slightly cooled scones to a serving plate and enjoy while they are still warm.  They can also be stored in an airtight container and served later. 
Tami's Tip:
These scones are amazing when warm, so I recommend baking them just before serving.  You can make this easy on yourself by making the dough ahead of time and letting it sit on the baking sheet. (follow steps 1-6) Then 20-30 minutes before you want to serve them place the pan into the preheated oven and enjoy!

I highly recommend keeping a few of these pre-bagged mixes in the pantry.
I love being able to pull them out and bake them up in less than 30 minutes! 

Pea-sized butter....it's easy when your butter is super cold. 

 This is what I mean by 'coarse meal' after working the butter into the dry mixture. 
Now add the cream (and leave out the guilt...this is an indulgence, not a diet!)
Stir until it's too stiff to stir and then....

 ....get your hands dirty.  Dig deep and work all of the extra bits of dry ingredients 
into the dough. 
 Now you can knead it right in the bowl.
Don't be intimidated by the word 'knead'!
Just press the dough with the ball of your hand 10-12 times,
turning the ball of dough over each time you press into it.  
Super easy...no need to be perfect!

 Now you have a ball ready to be shaped and baked! 

Again, use your hand and press from the center out to form
an 8 inch ball about 3/4 of an inch thick. 
No need to get out the ruler...just eye ball it! 
Like I said...perfection not necessary this time. 

 Don't forget to dust it with sugar 
{which I may or may not have done in the past...
...and been disappointed with my results *ahem*}

 Slice the circle like a pizza so you have scone shapes when done baking. 

 Because these scones are SUPER SOFT...I like to pull them apart
before baking to give them a little more shape in the baked result... 
 ....like this!

 If I pull them closer to you can you smell them? 


When I say these are clouds of 'delightfulness'...I'm not exaggerating!
However, if anyone asks...my husband and I did NOT finish off 
this entire plate of scones
in one hour morning.
{and IF we did...I wasn't the only one moaning over the delightful goodness *wink*} 





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