If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: These may be the easiest scones ever. Using cream instead of a butter dough simplifies things but doesn’t sacrifice the taste that you want in a homemade scone.
The basic recipe which has just 3 (THREE!) main ingredients is from the beautiful Australian magazine Gourmet Traveller. The figs with rosemary were just a combination I was craving and decided to toss them in the mix. I recommend serving these babies warm with a little dollop of ricotta and a drizzle of honey. Or just some butter would do nicely too! —leah.vandeveldt
Makes: 10-12 small scones
cups heavy cream
cups self-rising flour, plus extra for dusting
tablespoon fresh rosemary, finely chopped
dried figs, chopped into very small pieces (think raisin size)
tablespoons milk, for brushing
- Preheat oven to 375 F/190 C.
- Whip cream and sugar with an electric mixer until firm peaks form (3-4 minutes.)
- Stir flour, rosemary, figs and salt into the whipped cream until a soft dough forms.
- Turn onto a well-floured surface and kneed until smooth (2-3 minutes.) Add a little extra flour if the dough is a little sticky at this point.
- Roll dough to 3/4 inch thick on a well-floured surface. Cut into circles using a 2-inch (approx.) diameter round cookie cutter or drinking glass.
- Place scones on a baking paper-lined oven tray. Brush tops with milk.
- Bake until risen and golden (10-15 minutes.)
- Let cool and serve warm or at room temperature. (But warm, really.)
More Great Recipes: