Cream scones are one of the marvels of baking since the results are memorable yet the effort is minimal. Scone making is customarily dependent on cutting butter into the flour mixture to get a crumb that will create the flakiness that is so desirable. But with cream scones, that step is unnecessary. Just pour in the heavy or whipping cream and the magic begins.
Scones most likely originated in Scotland and were initially packed with oats and cooked on a griddle. These oat cakes have since had many transformations, the more delicate flour-based version being the one that has endured and what we envision today when we think of a scone. Whoever first broke custom and used cream as the binder instead of butter is unknown, but that person should be crowned.
Makes I dozen scones
2 cups unbleached flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweetened coconut flakes
1 1/3 cups heavy or whipping cream
2 teaspoons coconut extract
1/2 teaspoon almond extract
1/2 cup confectioners’ sugar
1 tablespoon milk
1/2 teaspoon coconut extract
- Place the oven rack in the top third of the oven. Preheat the oven to 400 degrees. Lightly butter a baking sheet.
- In a large bowl thorough mix together the flour, sugar, baking powder, salt, and coconut.
- Mix the cream, coconut extract, and almond extract together in a measuring cup and pour into the flour mixture. Stir with a spoon just until the dough is evenly moistened.
- Lightly flour a work surface and turn the dough onto it. Knead 2 or 3 times, sprinkling on a little flour if necessary to avoid it sticking. Pat the dough into a disk exactly 3/4 inch thick.
- Cut the disk into 12 triangles and place each on the baking sheet.
- Bake 15 minutes, or until golden brown. Let cool on rack while making the glaze.
- In a small bowl combine the confectioners’ sugar, milk, and coconut extract and beat with a fork until smooth. Dip a spoon into the glaze and drizzle some over each scone. Let the scones sit a few minutes for the glaze to harden before serving.