I was never that much of a fan of scones as they were crumbly and of the dry variety. I did not understand what people saw in them. One day I was having my best friend over for brunch and decided I would check out the recipe in my CIA cookbook. No, not that CIA… the Culinary Institute of America. I decided to make three different types of scones, a savory, a plain and fruit one just to see which one tested better. My poor best friend, I am always experimenting on her. Thanks Buddie for taking one for the team all this time.
So, I went to mix the dough and OMG it was tasty. Yes, it is very important to taste the dough to make sure it’s not over salted. Quality control! I knew if the dough was good these scones might have a chance. I followed the recipe and baked them up and I was absolutely in love. These scones came out so soft, totally opposite from any I have had in the past. From that moment on any occasion or no occasion at all I make em. They are just freaking good. You should try them and let me know what you think. I Love LOVE the ham and cheese one. I often substitute fresh berries in as well like blueberries, strawberries, raspberries or blackberries.
Culinary Institute of America (CIA) Cream Scones
½ cup sugar
2 tablespoons baking powder
½ teaspoon salt
2 cups heavy cream
2 tablespoons milk
Add one cup of dried cranberries, orange zest to the dry ingredients just before blending in the cream. Follow the remaining method as stated above.
Add one cup of medium-dice ham, one-half cup of medium dice Cheddar cheese or I use english cheddar (yum!), one-half cup of sliced scallions to the dry ingredients just before blending in the cream. Follow the remaining method as stated above.