Cory's Favorite Cream Scones

My poor husband was woken up at 4:00 this morning (admittedly, it was I who woke him), becuase I was angry at him for something he did while I was dreaming. And although it's clearly not his fault, he apologized for alter-ego's terrible behavior and made me feel better.

So then it was my turn to apologize to him, for waking him up in the middle of the night for something he didn't actually do. What's the best way to say you're sorry in our house?

Fresh Cream Scones with Homemade Berry Jam.
Recipe adapted from America's Test Kitchen

2 cups (10 ounces) unbleached, all-purpose flour
1 tbsp baking powder
3 tbsp sugar (rounded tablespoons if you like them a little sweeter, as I do!)
5 tbsp cold salted butter (if you use unsalted butter, add 1/2 tsp of salt), cut into 1/4 inch cubes
1 cup heavy cream

Preheat your oven to 425 degrees.

Stir together the flour, baking powder and sugar in a bowl. Add the butter cubes and mix using a pastry cutter (or your fingers, if your hands are nice and cold), until the butter pieces are pea-sized. Add the cream and mix until you have a sticky ball. You want to work quickly at this point, because the flakiness of the scones is directly related to how cold your butter remains throughout the mixing process (keep it cold!).

Pat the dough into a circle on your ungreased baking sheet and cut into triangles. I separate the triangles a little bit at this point to ensure the edges all get cooked.




Brush the tops with the remaining cream that stuck to your measuring cup and sprinkle sugar on the tops, if you like your scones crunchy and sweet. Pop them in the oven and cook for about 14 minutes, or until they are lightly browned and look delicious.

Once the scones are ready, fire up the coffee pot, make a pot of your hubby's favorite brew, and deliver the scones, jam and cofee to your sleeping husband.

Apology complete. :)