These Cream Scones Drizzled with Chocolate are perfect for many holiday celebrations.
Our cookbook shelf is overflowing. I’m not complaining. No. Not one bit. Each book seems to have it’s own personality, as if it wrote itself. But we know better. There are people—usually lots of people behind each bound collection of scrumptious recipes.
A new cookbook graced our doorstep last week, just in time for the holidays: The Pioneer Woman Cooks: A Year of Holidays by my sweet friend, Ree Drummond. I quickly made room for this pretty and tempting book. It’s packed with Ree’s handiwork, plus so many precious moments from the Drummond Ranch. It’s the kind of book that makes you want to cook, and try something new for the ones that you love. It really is one I’ll grab over and over again for menu ideas during for celebrations throughout the year.
Just like Ree’s other cookbooks, as well as all the recipes you’ll find on her site, The Pioneer Woman, this cookbook shows helpful step-by-step photos for each and every recipe—140 recipes to be exact! I know how often pictures help me in the kitchen when I’m unsure of how it should be looking. Pretty nifty.
One of the many recipes that I marked to try soon was Ree’s recipe for the Perfect Cream Scone. I’m not usually a scone fan, because I think they tend to be dry and crumbly, so I was happy to find this one slightly crispy on the outside with a soft, yet coffee-dunking worthy inside. I added a drizzling of melted chocolate to dress them up a bit.
I couldn’t stop nibbling on them, and sent a few to school with my daughter and quickly froze the others. Quite addicting indeed. Ree knows her scones.
I’m happy to be part of a group celebrating the release of Ree’s new book. Be sure to check out the delicious recipes being featured (all links are below).
Bev Cooks made Chipotle Chicken Chili
Recipe Girl made Pecan Pie
Reluctant Entertainer made Mulled Apple Cider
Two Peas and Their Pod made Dulce De Leche Brownies
Add a Pinch made Rum Cake
i am baker made Dr. Pepper Cake
Happy cooking, y’all!
Now for that Cream Scone recipe:
- 3 cups all-purpose flour
- ⅔ cups sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 egg
- optional: melted chocolate
- Preheat oven to 350 degrees.
- Sift together flour, sugar, baking powder, and salt into a large bowl.
- Using a pastry cutter, or two knives, cut the butter pieces into the flour.
- Whisk together the cream and egg.
- Drizzle cream mixture into flour mixture; stir gently with a fork until barely combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.
- Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about ½ inch to ¾ inch thick. Use your hands to help with the forming if necessary.
- Use a knife or pizza cutter to cut into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 24 smaller triangles.
- Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, or until barely golden brown.
- Optional: Drizzle with melted chocolate.