Around a year ago I went through a whole bunch of scone recipes. I kept several recipes, but this one…well, this one uses up some extra cream I have around the house, so it’s the one I made today.

Start by putting the flour, baking powder, sugar and salt in a large bowl and stirring to combine. Cut the butter into the dry goods with a pastry blender or your fingers until the mixture resembles coarse meal. Stir in the chocolate chips or dried fruit.

Pour in the cream, and stir together. You could stir with a spatula and then knead, or just get your hands in there right away and just mix and then knead until the dough right in the bowl until it forms an evenly mixed ball.

Pat the ball into a roughly 8″ circle (it should be about 3/4″ thick, if 8″ is harder to eyeball), and then slice into 8 pieces.

If you don’t want all of these right away, you can bake one/some then, and put the rest, on a pan, in the freezer. A few hours later, once they’ve frozen hard, wrap/bag them, and have them for breakfast another day.

The original recipe says to cool for ten minutes before eating. I have never, ever done that.

Crispy on the outside, fluffy and a bit flaky inside.

Cream Scones

Adapted from smitten kitchen.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes or grated with a cheese grater
• 1/2 cup chocolate chips or dried fruit bits
• 1 cup heavy cream

Preheat the oven to 425 degrees.

Mix the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse meal. Stir in the chocolate chips or dried fruit, followed by the cream.

Knead until well incorporated, and then pat into an 8″ circle and then cut into 8 slices. Bake 12-15 minutes until light brown. Cool ten minutes if you’re opposed to magma-like chocolate.