Holidays at my parents' house are about as food-focused as it gets. The day is occupied with gathering ingredients and preparing meals, the evening spent eating and planning the next day's meals. On top of all of that, my mother and I somehow manage to squeeze in baking in the mornings. She is always effortlessly tweaking classic baked goods, either by adding healthier ingredients or by jazzing up the flavor, and I love being a part of the process.
She's been making some form of these scones since I can remember. But it recently occurred to her to try replacing the butter with cream, so we made a batch while I was visiting. The scones were incredibly tender and fluffy. Also, since you don't have to spend time cutting in butter, these scones take about 5 minutes to make.
Orange Pecan Cream Scones
from Deborah Lee
makes 4 scones (but can easily be doubled)
The only downside to cream scones is that they don't keep very well, probably due to the decrease in fat. Just make this small batch and enjoy the day they are made.
If you don't have marmalade, then any other thick jam would work as a substitute.
1 cup flour (my mother does 1/2 cup whole wheat pastry and 1/2 cup white)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
2 Tbsp wheat germ (oats would work well too)
1/4 cup pecans, roughly chopped
2 Tbsp orange marmalade
1/2 cup heavy cream
Preheat oven to 450 degrees. Mix flour through wheat germ in a medium-sized bowl. Stir in pecans and marmalade. Gently stir in cream. The dough should become cohesive, but not too sticky. Knead dough for a few strokes on a floured board. Form into a flat round about 1 inch thick and 6 inches across. Cut into 4 wedges. Bake for 8 minutes or until just golden brown. Do not overbake because they will become very crumbly.