Is there anything prettier than a display of assorted scones on various tiered trays? With a floral tablecloth, delicate china tea cups, and silver spoons? the sun angling through a window lined with soft muslin curtains, illuminating the faces of friends?
This vision of loveliness is well within your reach, thanks to the easiest scone recipe you ever could dream up. (I guess the tea cups, angling sun and smiling friends are still your problem!)
Maria already posted the base recipe for our absolute favorite Cream Scones. This original recipe really is one of the easiest recipes in the world -- sometimes taking me 15 minutes flat, from start to finish. It's something I can stumble into the kitchen, mix up and get in the oven even before getting my first cup of coffee. That's saying a lot.
Now, if you're hosting a brunch, this base Cream Scone recipe is one to have up your sleeve. With minimal ingredients and in a short amount of time, you can churn out a few batches in a variety of flavors, making for a stunning display.
When she first posted the recipe, Maria included a few flavor suggestions: Lemon poppyseed, almond marzipan, cranberry white chocolate, chocolate espresso. One of my personal favorites is Lemon Blueberry -- simply toss a teaspoon of lemon peel and a cup of blueberries into the dry ingredients. And then there's the delicious combination of chocolate-orange-date, the recipe for which you'll find below.
Chocolate, Orange & Date Scones
2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups heavy cream
zest of 1 orange
1/2 cup dates, chopped
1/2 cup dark chocolate, chopped
For the Icing:
1/2 cup powdered sugar
1-2 tablespoons orange juice
Preheat oven to 425. Line a baking sheet with parchment paper or a silpat.
Combine flour, white sugar, baking powder and salt and whisk well. Add orange zest, dates, and chocolate and stir. (optional: Reserve some zest to sprinkle as garnish.)
Pour in heavy cream and use a spatula or wooden spoon to mix until just combined. Use the side of the bowl to gently knead the dough 5 - 10 times and gather into a ball.
On a lightly floured surface, press the dough out into a 8 to 9 inch circle. Be careful not to overwork the dough.
Cut into 8 wedges, place on baking sheet, and bake 12 - 15 minutes or until golden brown.
While the scones are baking, dribble orange juice into powdered sugar a little at a time, whisking, until icing consistency.
When the scones are done, take them out of the oven and place them on a wire rack set over a cookie sheet to catch drips. Pour icing over scones. Garnish with reserved orange zest and sliced dates. Enjoy!