My Seussical Life for 2005 March 9

Make these scones. They are the British kind, not the southern deep-fried sort. If you have any left, share them. Your friends will come groveling for the recipe.

Cream Scones

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. salt

¼ cup sugar

¾ cup “mix-ins”

1 ¼ cups heavy cream, plus more for brushing

Turbinado sugar for sprinkling

Combine the flour, baking powder, salt and sugar in a bowl. Whisk to blend well. Add the “mix-ins.” Stir the dry ingredients with a rubber spatula while pouring the cream, continuing to stir until a soft, sticky dough is formed.

Turn dough out onto a lightly floured surface and knead briefly (8-10 times). Pat the dough into a circle ½” to ¾” thick. Cut the circle into 8 wedges and place the wedges an inch or so apart on an ungreased or parchment-lined baking sheet. Brush each scone with cream and sprinkle generously with the raw sugar.

Bake at 425º until golden brown and springy to the touch-about 15 minutes.

Mix-ins can include dried fruits, nuts and chocolate bits, or a combination. Favorite mix-in ideas:

Dried tart cherries with golden raisins

White chocolate chunks with quartered dried apricots

Chocolate chips with dried tart cherries

½ cup dried currants along with the zest of one orange