Re: REC: Hmmmmmm, it's going to be a scone type of Sunday....

Oh pshaw, on Sun 11 Nov 2007 11:39:46a, meant to say...

On Sun, 11 Nov 2007 16:30:08 GMT, Wayne Boatwright
<wayneboatwright@xxxxxxx> wrote:

Oh pshaw, on Sun 11 Nov 2007 08:56:12a, meant to say...

On Sun, 11 Nov 2007 01:50:15 GMT, Wayne Boatwright
<wayneboatwright@xxxxxxx> wrote:

<G> And cream makes wonderful scones. I have another recipe for
scones that uses cream as the liquid. I also make a version of
American biscuits that contains no shortening, but uses heavy cream
as the liquid.

You better start posting recipes, brother. Mine calls for both heavy
cream *and* butter. Mmmm, mmmm, good!


Are you speaking of the cream scones or the cream biscuits?

my recipe is for cream biscuits


This is the recipe I use for Cream Biscuits (without butter), that my
mother used to make. The scone recipes are two that I garnered from the
Internet and have made for some time. I don't recall the sites.

Cream Biscuits

2 cups cake flour or all-purpose flour
2 teasp. sugar
2 teasp. baking powder
1/2 teasp. salt
1 1/2 cups heavy cream

1. Preheat oven to 425 F. Rack should be in upper-middle position.
2. Line baking sheet with parchment paper.
3. Whisk together dry ingredients in a medium bowl.
4. Add 1 1/4 cup cream and stir with wooden spoon till dough forms (~30
seconds).
5. Transfer dough from bowl to countertop, leaving floury bits in bowl.
6. Add cream to bowl remainders 1 tablespoon at a time till moistened.
7. Add bowl contents to rest of dough and knead by hand about 30 seconds.
8. Roll or pat out dough gently to about 3/4" thickness.
9. Cut into rounds and place on baking sheet. Imediately place in oven.
10. Bake about 15 minutes or till golden brown.


Cream Scones with Dried Cherries

three cups cake flour or all-purpose flour
one-half cup sugar
two tablespoons baking powder
one-half teaspoon salt
one cup dried cherries
two cups heavy cream
two tablespoons milk
three tablespoons coarse sugar for topping

Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10-
inch round cake pan. Reserve the second piece.

Sift the flour, sugar, baking powder, and salt together into a mixing bowl.
Stir in the dried cherries. Make a well in the center of the flour
mixture.

Add the cream to the flour mixture and stir by hand just until the batter
is evenly moistened.

Place the dough into the lined cake pan and press into an even layer. Cover
the dough with the second parchment paper circle. Freeze the dough until
very firm, at least 12 hours.

Preheat the oven to 350°F. Prepare a baking sheet by spraying it lightly
with cooking spray or lining with parchment paper.

Thaw the dough for 5 minutes at room temperature; turn it out of the cake
pan onto a cutting board. Cut the dough into 10 equal wedges and place them
on the baking sheet about 2 inches apart. Brush the scones with milk and
sprinkle with the sugar.

Bake the scones until golden brown, 30-40 minutes. Cool them on the baking
sheet for a few minutes then transfer to cooling racks. Serve the scones
warm or at room temperature.


Try these scones if you like a savory version...

Caramelized-Onion and Parmesan Cream Scones

2 tablespoons olive oil
1 large onion, cut into 1/2-inch squares (about 2 cups)
4 cups cake flour or all purpose flour
4 teaspoons baking powder
1 tablespoon coarse salt
2 cups freshly grated Parmesan cheese (about 5 ounces)
2 cups chilled whipping cream

Position rack in center of oven and preheat to 375°F. Heat oil in large
skillet over medium heat. Add onion; sauté until golden. Season with salt
and pepper.

Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in
onion mixture. Gradually add cream, stirring until dough comes together.
Knead gently in bowl 5 turns. Turn dough out onto lightly floured work
surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat
each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer
wedges to large baking sheet, spacing evenly apart.

Bake scones until tops are golden brown and tester inserted into center
comes out clean, about 20 minutes. Transfer scones to rack and cool
slightly. Serve warm or at room temperature.

Makes 12.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

OK, I'm weird ! But I'm saving up to be eccentric.





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