Tuesday, July 12, 2011
This week’s Tuesdays with Dorie recipe was selected by Lynne of Cafe LynnyLu. She chose cream scones, which are simply classic. You can get the complete recipe on Lynne’s blog, and while you’re there, make sure you check out her beautiful photographs. She’s a great photographer. Make sure you also visit the Tuesdays with Dorie site, and see the links for everyone’s interpretation of this week’s recipe.
I did change this recipe a bit, but only slightly. I wanted to make sure that I had the best ingredients for this one, since the recipe is so pure and simple. I splurged for the local heavy cream, the one that you have to pay a deposit on the glass bottle when you get it at the store. For the butter, I used some local butter purchased at the local farmer’s market. The butter was a compound butter, with orange zest and cranberries. I thought those would be perfect additions to the scones. Because of the cranberries in the butter, I omitted the currants.
I generally have good luck making scones, but I was worried that I might have handled these too much. The dough seemed a bit scraggly and didn’t come together. I made these in the evening and then refrigerated them overnight and baked them in the morning. They baked up just fine so I guess I was ok. These are simple but the flavors in the butter shine through. These have a wonderful texture and are crumbly and melt in your mouth. The cranberry orange butter was certainly the right choice and I’ll need to check out what other butters they sell at the farmer’s market!
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 27