So, as promised, I am starting a short series called 10 minute baking. Now, let me start by saying this is 10 minutes of hands on prep before you put the items in the oven. It’s hard to truly bake much of anything from start to finish in 10 minutes or less, other than a mug cake, but this series will show you how you can make some seriously tasty baked goods in about 10 minutes or prep and a little time in the oven. And I really mean it. These are not those recipes that claim to take 30 minutes, but apparently this is only if you have someone else chop and prep everything for you. These are my go-to-I-need-something-fast recipes. Everyone raves about them, but they really are not that hard and truly only take about 10 minutes from start to oven. In fact, I often finish prep before the oven is fully preheated! So I am sharing the secrets with you.
We are starting with scones. Now, before Amy showed me the amazing cream scone recipe from Joy of Cooking, I thought scones were a complicated, fussy thing to make. It’s the cutting butter into flour step that intimidates many people (me included) and this ingenious recipe eliminates that step. Instead of butter and another liquid, you simply use cream which has both liquid and fat. The final texture is a bit different, but no less tasty and is super quick. You pull out all the ingredients and about 10 minutes later, you are sliding scones in your oven and feeling like a domestic goddess. Seriously, making scones feels fancy, but is actually pretty simple.
And you can dress these up in so many ways. We have shared several varieties in the past like peach chai, raspberry white chocolate, and spiced scones with cranberries and candied ginger. See- sounds fancy, but really are not complicated recipes that takes hours to master, I promise! Now, I will admit that some add ins take extra prep time, so if you are chopping fruit, nuts, or whatever that will add some time to your prep, but not a ton. And some add no extra time, I often use frozen blueberries and just throw them in. No need to thaw. Spices and any kind of chip (chocolate, butterscotch, and so on) also require no additional work. So consider this your blank slate. Take ten minutes now or while you drink your coffee tomorrow morning and you will have homemade scones in no time flat! And then, once you realize how easy this really is, you can make them again and again based on cravings and/or the season.
One quick word of warning. There are 2 other scone recipes on our site that are not based on this recipe and do take additional time (Strawberry Oat and Lemon Poppyseed). They are worth it, but will take more than ten minutes.
- 2 cups flour (all purpose or equal parts all purpose and whole wheat)
- 1/3 cup sugar
- 1 Tb baking powder
- 1/2 tsp salt
- 1 1/4 cups heavy cream
- Optional: 1/4 to 1/2 cup add ins like fruit, nuts, or chocolate chips
- Preheat oven to 425 F and have a large ungreased baking sheet ready to go.
- Whisk together all dry ingredients (flour through salt) together in a large bowl. Stir in any add ins like fruit or nuts.
- Add the heavy cream all at once and carefully mix together until just moistened. If you are using fresh fruit, some will get smashed, but try and be extra gentle.
- Gather the dough in a large ball and transfer to a well floured surface. Gently pat into an 8 inch circle. Cut into 8 wedges and transfer them to your baking sheet, leaving some space between each wedge.
- Brush the tops with tops a little cream and milk. If desired, sprinkle with turbinado sugar or a cinnamon sugar mixture.
- Bake about 12-15 minutes or until the tops are golden brown.
- Best served the day they are made, but can be kept for several days in an airtight container.