Jul 5, 2007

Cream Scones

Aaugh!! I have too much heavy cream and I don't know what to do with it. I looked through my cookbooks to find a recipe calling for lots of cream. I found a recipe for cream biscuits in America's test kitchen family cookbook. It was so easy to make and took no time to bake. I would probably add a little more salt next time, as I thought it was kinda bland alone. Otherwise, the texture was really nice and fluffy. Here is the recipe:

Cream biscuits
The America’s test kitchen family cookbook

2 cups (10 oz) unbleached all purpose flour
2 tsp sugar
1 tsp baking powder
½ tsp salt
1 ½ cups heavy cream

1. Adjust oven rack to upper middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder, and salt into a medium bowl. Add 1 ¼ cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tbsp increments, add up to ¼ cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand until smooth, about 30 seconds.

3. For round biscuits, pat the dough on a lightly floured work surface into a ¾ inch thick circle. Punch out dough rounds with a biscuit cutter. Push together remaining pieces of dough. Pat into ¼ inch thick round, and punch out several more biscuits. Discard remaining scraps.

4. For wedge biscuits, Press dough into an 8 inch cake pan. Then turn the dough out onto a lightly floured work surface. With a knife or bench scraper, cut the dough into eight wedges.
5. Place rounds or wedges on parchment lined baking sheet and bake until golden brown, about 15 minutes. Serve immediately.



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