King Arthur Flour’s Cream Scones - Batch #1
I made a half-batch and followed the recipe closely, straying only to add some (soaked) currants. It took 1 T. extra cream to bring the dough together, which was shaped in a bar and cut into 6 triangles. I spaced and used my bench scraper to cut and not a sharp knife, so I don’t think I got the best edge or rise. The scones took 22 minutes to bake on a double sheet pan lined with silpat and parchment.
The scones came out light and cakey. I liked them, and would make again as written if in need of a quick and easy scone suitable for jam, but for my taste, I felt they were a bit lacking in density.
With a total of 6 ingredients, the simplicity of the recipe appealed to me as the jumping-off point for a series of controlled bakes. The recipe calls for all cream and no butter. I made two more versions of it, including one with whipped cream, and one subbing some of the cream with butter. I found an interesting article from KAF on substituting butter for cream.
King Arthur Flour’s Cream Scones - Batch #2
I made a half-batch and followed the recipe closely, straying only to add some (soaked) currants. This time I whipped the cream before baking – not to peaks, just to thickened with soft waves. It took 2 T. extra cream to bring the dough together. I shaped into a circle and used a sharp knife to cut. The scones took 22 minutes to bake on a double sheet pan lined with silpat and parchment.
I got a higher rise this time, and the crumb was notably denser, while still having the flavor profile of an all-cream scone. Of all of today’s versions, this was my favorite – dense, cool to the tongue, and creamy.
King Arthur Flour’s Cream Scones - **Batch #3**
I made a half-batch and followed the recipe closely, straying only to add some (soaked) currants. I used KAF’s formula to swap out 50% of the cream for 25% unsalted butter and 25% milk. It took 0 T. extra cream to bring the dough together. I shaped into a circle and used a sharp knife to cut. These caught a little at the end, I should have given them only 20 minutes to bake on a double sheet pan lined with silpat and parchment.
I got the highest rise of all the bakes from this version. The crumb was denser and slightly more rustic than when using straight cream. You can definitely taste the butter. This version was DH’s favorite, but only by a hair.
I should mention all scones were tasted/tested fully cooled to room temperature.
I have one more version of this same recipe I want to try, and that is a combination of both the partial butter substitution and the whipped cream. In the meantime, we’ve got a lot of scones to eat through, so I won’t be baking any more scones this week!
