White Chocolate Apricot Scone | eatingelsewhere.com

RECIPE: Crumbly Cream Scone

Nothing hits the spot quite like a scone. This is a recipe I had given up on after several years (really) of trying recipes and being continuously dissatisfied. The scones kept coming out like either biscuits or cookies, both delightful, but neither scones. That is until I found a list of the top six scone recipes, tried the very first one, and found it so wonderful, I didn't even try the other five. Read the original here.


  • 500 grams all-purpose flour
  • 65 grams sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 130 grams unsalted butter, cold
  • 14.20 ounces heavy cream, room temperature
  • 1 large egg, room temperature

For White Chocolate Apricot Scones

  • 100 grams white chocolate chips
  • 100 grams diced, dried apricots

For Bacon, Cheddar, & Chives Scones

  • 5 pieces cooked bacon
  • 100 grams sharp cheddar cheese, shredded
  • 1/4 cup fresh chives (more or less to taste)

Cream Scone | eatingelsewhere.com

Sweet or Savory?

Prep: 15 minutes     Bake: 40 - 45 minutes 

I like to think of this as my Choose-Your-Own-Adventure Recipe. The sweet route or the savory? Or perhaps half and half! The choice is yours! 

Preheat oven to 390. Flour a 9 x 9 round cake tin and cover one cookie sheet in aluminum foil or parchment paper.

Prepare mix-ins. If you have gone with white chocolate and apricot, measure out your ingredients and dice the apricots into dime-size portions. If you've gone the savory, fry up your bacon and chop up your chives! Give the bacon plenty of time to cool and make sure to remove all the grease from the meat. You don't want the warm bacon to melt your butter prematurely or the grease to add extra, unneeded moisture to the scones.

Combine flour, sugar, salt, and baking powder in a large bowl. Mix until well-combined (you could sift - I hardly ever do, unless I'm making something quite delicate). Add butter in small cubes to the dry mixture. Use your hands to massage the butter into the flour. I do this by rubbing the butter between my thumb and the tips of the rest of my fingers. Make sure to scoop the flour from the bottom of the bowl. When there are no large portions of butter left and the mixture is the consistency of sand, add in your mix-ins. Like in cookies, adding these now prevents from over-stirring later.

Make a well in the center of the bowl, moving all the dry mixture to the sides. Crack one egg into the heavy whipping cream and whisk quickly to combine. Carefully pour the liquid mixture into the well of the dry mixture. With a spatula or a butter knife, begin to mix the flour into the liquid. I do this by first cutting through the middle of the bowl and working my way around the sides, slowly adding the dry mixture to the wet.

When just combined, dump mixture into the floured cake tin. This will provide the shape for the scones. Dump the cake tin upside down on the covered cookie sheet and jiggle the scones out of the pan.

Cut the scones into either 8 large triangles or 16 small triangles (choose your own adventure!). Bake for 40 - 45 minutes, until the middle is firm and the top is nice and golden brown.