Sunday, January 18, 2009

The Search for the Perfect Scone: The Cream Scone Recipe

In case you haven't read my earlier post on ThatWouldBeLovely, I am in search for the perfect scone- perfect for jam, that is! This scone must be delicious but plain enough to eat with jam. We have 4 exciting jams to try as well.

This is the first of three recipes I am trying: the cream scone. And it is going to be a tough one to beat because it is WONDERFUL! This lovely recipe is made with heavy cream, butter, flour, sugar, baking powder, eggs and salt (click here to get it from Martha's website). I love this recipe because it is a one bowl recipe! You do have to cut the butter into the dry ingredients. You can do this a few different ways: with two butter knives, with a pastry blender, or with the food processor.

I chose to use the two butter knives which you use to cut the butter into pea-sized balls.

We have two pastry blenders: one that belongs to my Nonnie and that has nice "blades." However, the red paint is flaking off so it's on the DL. The other pastry blender has wires instead of blades.

Once the butter is cut into the dry ingredients, you make a well and, the cream and eggs are mixed in a liquid measuring cup and poured in- all in one bowl. I actually followed this recipe perfectly, pressed the dough to about 3/4" thick and cut 2 inch rounds.

They didn't look very exciting. I brushed them with heavy cream and sprinkled them with sugar and into the oven they went for 16 minutes...

and they turned out to be MARVELOUS. Look at the beautiful transformation!

The tops were crispy and golden brown while the inside was a tender and slightly crumbly crust- perfect!

And how were they with jam? Today's jam was Blenheim apricot jam from WeLoveJam. WeLoveJam uses no pectin to thicken their jams, so the jam is much thinner. They buy fruit directly from farmers and have green packaging- all recyclable or biodegradable.

And they are passionate about Blenheim apricots. Blenheim apricots bruise easily and aren't available in stores as a result. They were originally used for dried apricots but many of the original orchards have been built on and now they are considered endangered by Slow Food USA. The flavor of a Blenheim is absolutely delicious- how do I know? Because a tree grows at a neighbor's house next to my parents' house and my mom made jam from it! I grew up on this exquisite jam and it is all I have ever known for apricot jam.

So, this is expensive jam but it is really, really good and unless you know my mom and can get some of hers, I recommend trying this. They sell the jam online if you don't live in the San Francisco Bay Area.

Verdict on Scone Recipe number 1: Outstanding
Verdict on Jam number 1: Equally outstanding and wonderfully compatible with these scones.

Stayed tuned for two more scone recipes and three more jams!