Thanksgiving Day Scones

With all the attention paid to Thanksgiving dinner, I think it is nice to start the day with a simple breakfast of scones that can be made at least two days ahead of time and baked off before the bird goes in the oven.

If you make them, keep in mind that the best scones will have the least manipulation. Over-mixing will cause them to be tough instead of tender. It is best to mix the ingredients by hand and only until blended.

Start with mixing the dry ingredients first and remember to measure the flour correctly by lightly sprinkling it into a dry one-cup measure and leveling it off at the top with a butter knife.

Some recipes call for cold butter to be cut into the flour like making a pie crust but in this recipe, melted butter is only used to brush the tops of the scones.

There are no eggs in this recipe. Heavy cream provides the liquid and richness.

Bake the scones plain or mix in raisins, dried apricots, cranberries, strawberries, and nuts such as walnuts or hazelnuts.  

Thanksgiving Scones

Makes 8

Preheat oven to 400F

Mix in a bowl the following:

2 cups unbleached all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup sugar

Add the following to the flour mixture:

1/ 4 cup golden raisins or currants

½ cup dried apricots, cranberries, strawberries, or blueberries

½ cup chopped walnuts, hazelnuts, pecans or almonds

Use a fork to mix in 1 ¼ cups of heavy cream

Mix just until a rough mass of dough forms. Knead the dough a couple of times on a lightly floured surface to smooth it out.

Line a baking sheet with parchment paper and transfer the dough to the baking sheet. Pat the dough into a 10-inch circle. Brush the top with 1-½ tablespoons of melted butter then sprinkle with coarse white sugar. With a knife score the top to create 8 equal wedges

Bake for 15 minutes or until golden brown.