I have always enjoyed scones, but have never enjoyed making them. If you’ve conquered the scone battle before you know the joys of folding butter cubes in layer by layer, refrigerating for hours and crossing your fingers that they will puff up nicely in the oven. My scone adventure changed when a friend shared with me her recipe for simple-butter free scones. Instead of mixing in little butter cubes, her recipe called for heavy whipping cream instead. Genius! After her inspiration and some trial and error I have adapted the perfect scone recipe.
This simple, one bowl recipe is perfect for a last minute brunch, or to make on Sunday night for next weeks breakfast. Be sure to check out the notes at the bottom of the recipe for all the tips and tricks I used when making these scones. Enjoy!
- 10 ounces of unbleached flour (about 2 cups)
- 3 Tablespoons loosely packed brown sugar
- 3 Teaspoons of baking powder
- 1 1/2 Cups heavy whipping cream
- 1/4 Cup mini chocolate chips
- 1/4 Cup peanut butter chips
- 1/4 Cup chopped dry roasted, unsalted peanuts
- Preheat oven to 400* (375* for convection oven)
- In a large bowl combine flour, brown sugar and baking powder *
- Stir in heavy whipping cream
- Knead dough with a wooden spoon or your hands until a firm ball forms
- Using the wooden spoon or your hand fold in the chocolate chips, peanut butter chips and peanuts
- Transfer the dough to a large baking sheet
- Using your hands form the dough into a rectangular shaped log *
- Using a knife cut diagonally along the log, alternating direction after each cut to form triangular shaped scones *
- Spread cut scones 2 inches apart on the baking sheet
- Bake for 8-11 minutes until just lightly browned
Notes: When making these scones they turn out best when I have just the right amount of flour in the batter. I purchased a $12 kitchen scale online and use it every time.
Some people prefer a sweeter scone while others prefer a more savory scone. You can adjust the amount of brown sugar in the recipe to meet your needs. The amount of sugar called for in the recipe will give a mildly sweet scone.
When forming your dough into a rectangle, decide how big you want your scones to be. I prefer small scones. I make a long (about 14 inch) rectangle that is about 2 inches tall. If you are making large scones, make a shorter, taller rectangle and add baking time as needed.
Triangular scones are my go to. You can cut the dough into squares, rectangles, diamonds, circles, kittens- The choice is yours! Note that they will rise and will change shapes slightly when baking.