London Fog Scones

I was going through my list of things I want to make and a link to cream based scones caught my eye. I had noted to make them as London Fog Scones. It’s worked so well, as a flavor profile, for the cookies and loaf that this should be a sure thing. I had no idea you could swap the milk and butter in scones for cream. They’re more cake like in texture and that sounds awesome. I personally think the best part is that you don’t have the cut the butter into the dough. This is more of a workout than I was feeling today. I had already walked to starbucks and back in the heat. I may have stopped to do some leg lifts too and sweat my ass off. You can freeze the butter and then grate it on a cheese grater, but it’s still a pain to have to cut into the flour. For a long time I didn’t have a pastry cutter so I was using forks. That’s even more of a pain. Once I knew you could use cream instead I ran out and grabbed some.

The cream method is way easier. Whisk the dry ingredients. Combine the wet ingredients. Then mix them together until they just come together. After that cut in half and pat into two circles. Isn’t that so much easier than trying to break your arms off cutting the butter into the flour? I get that it really makes sense in biscuits. You want the pieces of butter to melt during baking and it’s great. In this case it’s not the same (for me).

I added some honey to the scones. The Witch loves a surprise bit of honey in her London Fogs and Lattes. I figured that might go well in here. I have to try them so I’m hoping you can taste the honey. I added some into the icing as well. That was a bit too much since it’s really just powered sugar, vanilla, milk, and honey. I’d leave it out, but you can try it and see what you think. It’s a bit too sweet for me. My sweet tooth has toned itself down so maybe that’s why. Give them a shot and let me know what you think.

Ingredients

• 3 Cups King Arthur Unbleached All Purpose Flour

• 1/4 Cup granulated sugar

• 1 teaspoon of salt

• 1 Tablespoon of baking powder

• 2 Tablespoons of loose Earl Grey Tea

• 1 1/3 - 1 1/2 Cups of heavy cream

• 2 Tablespoons of honey

• 2 teaspoons of vanilla

Icing (Optional)

• 1 Cup powdered sugar

• 1 - 2 Tablespoons whole milk

• 1 Tablespoon honey (optional)

• 1 teaspoon of vanilla

Instructions

1. Preheat the oven to 425°F.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and loose tea

3. In a 2 cup liquid measuring cup mix the heavy cream, vanilla, and honey

4. Add the wet ingredients to the dry ingredients and mix until there’s no flour on the bottom of the bowl. Add more heavy cream as necessary. Do it one Tablespoon at a time.

5. Split the dough in half and roll out on a floured surface. 5 1/2 inch circles 3/4 inch tall

6. Cut the circles into 6 pieces and move to the baking tray. Keep them an inch apart.

7. Lightly brush the tops with heavy cream

8. Bake for 14-15 minutes until the tops are lightly browned.

9. Let them cool on cooling racks before icing

Icing (Optional):

1. Mix the vanilla, powdered sugar, milk (and optional honey) together in a small mixing bowl

2. Top the scones with the icing and enjoy

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