This is the ultimate summer biscuit- buttery biscuit, sweet peaches and a sprinkling of cinnamon sugar on top. The recipe is Joy the Baker’s and it’s genius- there’s buttermilk in it which makes it soft and just a bit tangy and plenty of butter. The dough is very sticky but this makes the scone tender and moist when baked. I imagine it’ll be super good split in half and filled with whipped double cream..
Cream scones are my favourite. I love my scones moist, tender only slightly sweet and with a biscuity crust. And I like to eat them plain, fresh out of the oven. Sometimes, I feel a little naughty and throw in a chopped up chocolate bar, and if I do it’ll always be milk chocolate. Yum!
- 2 C flour
- 1 T baking powder
- 1/2 t salt
- 1/4 C sugar
- 1 1/4 C heavy cream
- 100g milk chocolate, chopped
1. Sift flour, baking powder, salt and sugar together.
2. Pour cold heavy cream over the flour mixture and mix very gently with a fork until the cream is absorbed and it is somewhat combined. Don’t worry if it looks like a shaggy mess, it’s meant to be that way. It shouldn’t be wet at all though, so add a little flour if it’s slightly wet.
3. Tip the mixture out onto a lightly floured surface and pat into a circle. I don’t usually knead the dough as I’d rather err on under-mixed than over-mixed as there’s nothing worse than a tough scone.
4. Cut into wedges, there should be enough for 8. You could also use a cookie cutter to cut them into rounds, but I prefer wedges as there aren’t any scraps to re-roll. The re-rolled dough makes tougher scones as they’ve been handled more.
5. Bake at 210C for 15 minutes.