Sweet Cream Scones. Fresh Colorado Peaches. Creme Anglaise Sauce. Need I really say more??
Ok, fine. I will.
These scones are the tastiest scones I have ever tasted. I could eat them plain. I could eat them with jam. I could eat them with straight cream. Pretty much anyway you eat them, they will be good. They are sweet, creamy, vanilla-y, light and airy. Mmmmmm.
Fresh Colorado Peaches...I blogged about these last year, when I bought some at the local Kansas farmer's market. Now that we've moved to Colorado, I have even better access to them. And they are divine. They are firm yet juicy, sweet and flavorful, perfect in every way. Mmmmmm.
Creme Anglaise sauce. It's a rich egg and cream based custard sauce. It too is sweet, creamy, vanilla-y and delicious.
Pair them all together...oh my.
This may be the best dessert I've ever had. Hm, ok, so Creme Brulee still wins that category, but this is a close second. And, the best part is, it doubles as breakfast! Yeaaaa...
Sweet Cream Scones (adapted from this Peach Scone Recipe)
- 1 whole Large Eggs
- ½ cups Heavy Cream
- 1 teaspoon Vanilla
- 2 cups Flour
- ½ cups Sugar
- 2 teaspoons Baking Powder
- 6 Tablespoons Cold Salted Butter, Diced
Preheat the oven to 375° F. In a medium bowl, combine 1 egg, cream, and vanilla; set aside. In a large mixing bowl, combine the flour, sugar, and baking powder. Add the cold butter to the flour mixture and mix on medium speed until well blended. Add the liquid ingredients to the dry ingredients and mix on low speed until combined. Dust the counter with a bit of flour. Dump the batter on the floured counter. Knead about 7 or 8 times into a ball. Add a bit of flour if it’s too sticky. Flatten into a 7-inch circle. Cut into 8 wedges. Place the wedges on the baking sheet 2-inches apart. Brush tops with cream, and sprinkle with sugar. Bake about 15 minutes or until an inserted tooth pick comes out clean or with a few crumbs attached.
Makes 8 scones.
*Hint* I used the leftover cream/egg mixture from the bowl and added a bit more cream to brush the tops of the scones.
2 cups heavy cream
1 cup milk
1 tbs Vanilla
6 large egg yolks
1/2 cup sugar
Heat the heavy cream, milk and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Ladle about 1/2 cup of the hot cream mixture into the egg mixture and whisk vigorously to combine. Add the egg mixture to the hot cream mixture in the saucepan and cook, stirring constantly with a whisk or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture until the custard has thickened enough to coat the back of a spoon, 4 to 5 minutes. Remove from the heat and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water and stir occasionally until chilled.