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Cream Drop Scones for Breakfast at Tiffany’s (or at Julie’s)
In 1961 Holly Golightly, wearing a little black dress complete with over the elbow black gloves, pearls and high hair, sipped coffee and nibbled a danish while peering into a window display at Tiffany & Co. The scene, set to “Moon River”, summed up her character during the opening credits of Breakfast at Tiffany’s: as Holly put it, “if I could find a real life place to make me feel like Tiffany’s, then I’d buy some furniture and give the cat a name.”
In reality the first meal of the day is decidedly less glamorous. There is a repetitive quality about breakfast that suggests a need for some form of routine and stability in our lives. When it comes to breakfast we are for the most part creatures of habit – cereal lovers don’t like to stray from their favorite brands and stockpile boxes when it’s on sale; some have had tea and toast every morning for twenty years. But on weekends, all that changes.
With their crystalline, sugared tops, these petite scones are by far the easiest scones you’ll ever make from scratch – there is no cutting in of butter, no patting and cutting of dough; all you do is stir together the flour, baking powder and cream and drop in spoonfuls onto your baking sheet. The cream makes them sound rich, but they’re actually lighter than those that contain copious amounts of butter. You can mix the batter up in less time than it takes to preheat the oven, and have itty bitty scones warm and ready to serve with jam (or clotted cream!) in under 15 minutes.
Cream Drop Scones
1 1/3 cups all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup heavy (whipping) cream
coarse sugar, for sprinkling (optional)Preheat the oven to 400F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cream and stir just until the dough comes together. Drop by the large spoonful (or use a small ice cream scoop for more uniform scones) onto a greased or parchment-lined baking sheet; if you like, sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Serve warm. Makes about 1 dozen scones.
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6 Comments
[...] This post was mentioned on Twitter by Julie Van Rosendaal, Sarah. Sarah said: RT @dinnerwithjulie: I just made the fastest, easiest scones you'll ever make. Using cream – no butter. http://fb.me/HByxNr4I [...]
Tweets that mention Cream Drop Scones for Breakfast at Tiffany's (or at Julie's) | The Family Kitchen -- Topsy.com commented on Feb 21 11 at 5:28 pm[...] a squeegee, a foam brush, the stencil of your choice and a pair of disposable gloves. Etching cream is pretty easy to come by. You can get it at a craft supply store or online; and, a squeegee can be [...]
Art Supplies Glass | FIND ART GLASS commented on Feb 21 11 at 6:23 pm[...] Dinner with Julie recipe for cream drop scones was great in a pinch. Five minutes of prep, fifteen minutes in the oven, I [...]
Only Here for the Food » Blog Archive » The Cooking Chronicles: Breakfast Meetings commented on Apr 23 11 at 1:09 amSarahP commented on Feb 24 11 at 9:45 amCould you add fruit to these? Say, perhaps, frozen cranberries or blueberries? WOuld I have to change anything about the recipe? We love scones in our house, but I haven’t found a recipe we love yet…I am hoping this will be it!
sue commented on Feb 27 11 at 2:48 pmmade these yesterday, so easy, quick and delish:) tks
DSG commented on Mar 01 11 at 11:28 amMade these and the homemade nutella (night before). Fast, fast, fast! They are way lighter and creamier on the inside than scones made with butter but just as crumbly on the outside. And, with the nutella? So delicious! I think I may have a new weekend favorite. This is a keeper!
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