PCC Cream Scones
Yield: 12 scones
- 6 cups unbleached white flour or whole wheat pastry flour Add to list
- 2 tablespoons non-aluminum baking powder Add to list
- 1 cup Florida Crystals or unbleached sugar Add to list
- 1 tablespoon salt Add to list
- 3/4 pound unsalted butter, chilled Add to list
- 6 organic eggs Add to list
- 1 cup heavy cream Add to list
- 1 egg beaten with 1 tablespoon water, for egg wash Add to list
- Sugar, for sprinkling Add to list
Preheat oven to 350Â° F. Line a baking sheet with parchment paper.
In a mixing bowl, combine all of the dry ingredients. Stir with a wooden spoon until ingredients are well distributed. Cut the butter into small pieces and drop into the flour mixture. With your hands, continue to break the butter and rub into the flour mixture until the combined ingredients are coarse, with no pieces bigger than peas. Ideally, the mixture should resemble very coarse cornmeal.
Lightly beat the eggs and mix with the cream and vanilla. Pour into the flour-butter mixture and mix just until combined. Do not over-mix or the flour gluten will overdevelop, resulting in tough scones.
Turn the dough out onto a floured board. With floured hands and a rolling pin, "pat" the dough into a round shape, then roll to approximately 2 to 3 inches high. Cut the dough into triangles or use a 3 to 4 inch biscuit cutter to cut into rounds.
Place on the prepared baking sheet. Brush tops lightly with egg wash and sprinkle each lightly with sugar. Bake for 12 to 15 minutes or until lightly browned and thoroughly done in center. Serve warm as a snack, or cool to room temperature and use for berry shortcake.
To use the scones for shortcake, slice scones lengthwise. Place fresh berries or other fruit on the bottom piece and top with whipped cream or yogurt. Place the top half over the cream or yogurt, and sprinkle with powdered sugar if you like. Garnish with more cream, fresh mint or berries.
Source: Sound Consumer June 2002
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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