Add these tasty Angel Scones with Spiced Cream to your holiday menus.
Angel Scones with Spiced Cream
- Angel Scones
- Yield: 24 scones | Preparation: 25 minutes
- Rise: 1 hour | Bake: 8 minutes
- 1 teaspoon active-dry yeast
- ¼ cup warm (110°) water
- 2 cups all-purpose flour
- ¼ cup sugar
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup plus 2 tablespoons cold heavy whipping cream
- 1 recipe Spiced Cream (recipe follows)
- Lightly oil a rimmed baking sheet. Set aside.
- In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes.
- In a large bowl, combine flour, sugar, salt, and baking powder, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
- In a liquid-measuring cup, combine yeast and cream, whisking to blend. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn dough out onto a lightly floured surface, and knead approximately 12 times, folding and turning dough in quarter turns. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch triangle-shaped cutter, cut shapes from dough. Place scones 2 inches apart on prepared baking sheet. Cover with a thin dish towel.
- Place a pan of very hot (boiling) water on bottom rack of an unheated oven. Place baking sheet with covered scones on rack above pan. Let scones rise in oven with door closed for 1 hour.
- Remove scones and pan of water from oven, and preheat oven to 425°.
- Bake scones until golden brown, approximately 8 minutes.
- Serve warm with Spiced Cream, if desired.
Yield: 2 cups • Preparation: 35 minutes • Refrigerate: 6 hours
- 1½ cups heavy whipping cream
- 3 cinnamon sticks
- ¼ teaspoon whole cloves
- ¼ teaspoon thinly sliced fresh ginger root
- ¼ cup confectioners’ sugar
- ½ teaspoon ground cinnamon
- In a small saucepan, combine cream, cinnamon sticks, cloves, and ginger root. Heat over medium-high heat until very hot but not boiling. Remove from heat, cover, and let steep for 30 minutes.
- Strain cream through a fine-mesh sieve into another container. Cover and refrigerate for at least 6 hours.
- In a mixing bowl, combine cold cream, confectioners’ sugar, and ground cinnamon. Beat at high speed with an electric mixer until stiff peaks form. Cover, and refrigerate until needed.