Monday, March 22, 2010

Culinary Institute of America (CIA) Cream Scones

Culinary Institute of America (CIA) Cream Scones

Jill Rockwell (these are a Miller family favorite!)

Ingredients (Makes 10 small or 8 large scones)
3 cups bread flour
½ cup sugar
2 tablespoons baking powder
½ teaspoon salt
2 cups heavy cream
2 tablespoons milk
3 tablespoons coarse sugar for topping


Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10-inch round cake pan. Reserve the second piece. Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Make a well in the center of the flour mixture. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened. Place the dough into the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 12 hours. Preheat the oven to 350°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart. Brush the scones with milk and sprinkle with the sugar. Bake the scones until golden brown, 30–40 minutes. Cool on the baking sheet for a few minutes then transfer to cooling racks. Serve the scones warm or at room temperature.

Dried Cherry Scones
Omit the coarse sugar. Add one cup of dried cherries to the dry ingredients just before blending in the cream. Follow the remaining method as stated above. Mix the milk and confectioners' sugar together to make a glaze and spoon over the scones while they are still warm.

Ham, Cheddar, and Scallion Scones
Omit the coarse sugar topping, substituting coarse salt and Parmesan cheese. (Note that sugar is still included in dry ingredients). Add one cup of medium-dice ham, one-half cup of medium dice Cheddar cheese, one-half cup of sliced scallions, and 1 teaspoon cayenne to the dry ingredients just before blending in the cream. Follow the remaining method as stated above. Have also substituted mini chocolate chips, toffee chips, blueberries, and cranberries/orange peel.


  1. Orange Cranberry Scones

    Finely zest 1 orange into dry ingredients along with 1/2 C dried cranberries (or orange flavored dried cranberries if available). Juice the orange into the cream. Combine wet and dry following remaining method per above.

  2. Banana Walnut Scones

    1 cup diced banana (approx 2 frozen bananas)
    1/2 cup toasted chopped walnuts

    Combine wet and dry following remaining method above.

  3. Suggestions:

    It is not necessary to use cake pan; one can simply work the dough into a square or oblong shape on a piece of parchment paper to the height/depth they prefer. Then cut it into their preferred shape(s) with a chef knife after freezing.