dangerous new skill

Oh me, oh my.

I wish I didn’t know it, but I do.

There’s no un-knowing it.

And now I have to tell someone about it.

Share the secret.

Only, I don’t think it’s been a secret. I just was blind to the information. Unhearing. Disbelieving.

One word:



Oh yes. I have always loved them. Perhaps because they are British (ta ta for now, Downton Abbey). Perhaps because they are best served with Devonshire cream (need to get some – will be trying this place asap) and that stuff is re-dic-u-lous-ly amazing. Not sure, but I do know I love them. Get them whenever I’m at a coffee shop craving something sinful to go with my coffee.

So my friend Nicole led me to the Smitten Kitchen blog. I’d heard of it and spent a bit of time on it eyons ago. But I hadn’t made anything from it. Until today. When my boys got up way too early once again, I decided to try to bake these scones from that blog… I had all the ingredients on hand. They seemed simple (and so quick!) – could it be? But scones are so yummy. So Professional Coffee Shop. But therein lies the secret. They ARE easy!!

I made this!

I made this!

Go forth and enjoy.

Not like this guy… he just picked the blueberries out of the mix. Don’t worry – the scone didn’t go to waste!


Here is the recipe from Smitten Kitchen:

Dreamy Cream Scones America’s Test Kitchen Cookbook

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes  (I cut the butter smaller bc I didn’t see this note – turned out fine… Also, I just used my hands when incorporating.)
1/2 cup currants (I used dried blueberries because I had them on-hand)
1 cup heavy cream (I used half and half because I had it on hand!)

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.