Scones: A Taste of Paradise From Yosemite
Scones are sweet biscuits, easy to make, and very tasty.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
cbb
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup heavy cream
- 3/4 cup sugar
- 3 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 cup butter chilled and cut into 1-inch cubes
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
- 3/4 cup buttermilk
- Carbohydrate 36.2741824275423 g
- Cholesterol 72.6247917322528 mg
- Fat 28.5741014837353 g
- Fiber 1.54828592577077 g
- Protein 5.6160225628897 g
- Saturated Fat 17.785978558514 g
- Serving Size 1 1 Serving (127g)
- Sodium 3743.96462660177 mg
- Sugar 34.7258965017716 g
- Trans Fat 1.99046735614752 g
- Calories 417 calories
I’m a bit of a scone fanatic. I just love how they're so crumbly and soft at the same time, and the buttery flavor is just divine. They're also incredibly easy to make, so they're perfect for a quick and delicious breakfast or snack.
This recipe for scones is one of my favorites. It uses a combination of heavy cream and buttermilk to create a scone that is both rich and moist. I also like to add in some dried cranberries and chocolate chips for a little extra sweetness and crunch. The result is a scone that is so good, you'll feel like you're eating a taste of paradise. So what are you waiting for? Give these scones a try today!
Step-by-step
- Preheat oven to 375F and line a baking sheet with parchment paper or a silicon mat.
- Whisk flour, baking soda, baking powder, salt and sugar together in a large bowl.
- Add in butter, toss to coat, and rub in with your fingers (or a pastry cutter, if you prefer) until only pea-sized chunks remain.
- Stir in cranberries and chocolate chips(or other mix-ins), then add the cream and buttermilk, mixing only until the ingredients just come together into a ball. It is ok if there is a little flour left at the bottom of the bowl.
- Divide dough into 12 balls (about 2-in in diameter) Sprinkle the top of each with coarse sugar and a tiny pinch of kosher salt before placing on the prepared baking sheet.
- Bake for 25 to 30 minutes, until golden brown.
- Cool on a wire rack.
