Scones for Aunt Lisa

To Rosalind, not much can top a visit from an aunt, an uncle or a grandparent. I'm confident in this assertion because the only time we can get her to clean her room (with the thoroughness an eight year old is capable of) is in anticipation of these visits. Today, she not only found "time" to clean her room but also to make these yummy melt-in-your-mouth scones.


Cream Scones

In making scones, the "biscuit method of mixing" is usually used. Combine all the dry ingredients in one bowl, all the liquids (anything wet, to be precise) in another. Rub the butter with the dry ingredients then mix in the liquids. Just like pie dough, the less you work the dough, the better. Using cream yields flaky melt-in-your mouth scones and buttermilk makes softer/cake-like texture. This formula is based on a recipe from Nick Malgieri's book How To Bake.

3 c flour
1/4 c sugar
1 T baking powder

5 T butter

1 c cream or buttermilk
2 eggs
1 t vanilla

Raw sugar for sprinkling


Place the flour, sugar, and baking powder in the KitchenAid bowl. Mix for 10 seconds.

Cut the butter into small pieces then drop in the bowl a little at a time while the mixer is mixing on low speed. When there are no more big chunks of butter, stop the mixer.

Measure out cream in a liquid measuring cup (2 cup capacity at least). Add the eggs and vanilla to the cream and whisk together using a fork or a small whisk.



Start the mixer again using the lowest setting and slowly pour in the milk/egg mixture. Continue mixing until just combined.

Using 2 spoons or a portion/ice cream scoop, scoop out mounds onto a lightly greased cookie sheet or a pan lined with a Silpat or parchment paper. Sprinkle raw sugar on top.



Bake for about 10-12 minutes or until they look done!