Saffron Cream Scones
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 324
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 4
- Cholesterol
- 60
- Sodium
- 195
- Total: 1 hr 30 min
- Prep: 1 hr 10 min
- Cook: 20 min
Ingredients
1 cup heavy cream
1/4 teaspoon lightly crumbled saffron threads
1/2 teaspoon vanilla extract
3 tablespoons golden raisins, dried currants or finely chopped dried apricots
2 teaspoons cream sherry, sweet wine or water
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving
1 tablespoon coarse sugar (optional)
Directions
- Combine the heavy cream and saffron in a small saucepan. Bring to a bare simmer over medium heat, then remove from the heat and transfer to a bowl; let stand, stirring often, 10 minutes. Transfer to the refrigerator and let cool, stirring occasionally, about 20 minutes; stir in the vanilla. Combine the raisins and sherry in a small bowl and microwave 45 seconds; set aside.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Work in the butter with your fingers until the mixture looks like coarse meal. Add the raisin mixture, then add the saffron cream, reserving 1 tablespoon (with a few of the threads) for brushing. Mix with a wooden spoon to make a soft dough.
- Turn the dough out onto the prepared baking sheet and form into a 7-inch round, about 3/4 inch thick. Cut into 8 wedges and pull them about 1 inch apart. Brush with the reserved saffron cream and sprinkle with the coarse sugar.
- Bake until the scones are puffed and golden brown around the edges, 14 to 16 minutes. Transfer to a rack and let cool slightly. Serve with butter.