Cream scones are a beautiful thing. They are pillowy and light with golden tops and lightly toasted bottoms. They require no egg, no butter… nothing but flour, some baking powder, a bit of salt and sugar, and cream that has been whipped just until it begins to form soft peaks. And I didn’t even whip it that far, because I’m impatient. With a little buckwheat, they have more toasty flavor than a typical English scone, but only just. They’re gentle. <br /> <br />The ratios for this recipe are based off a 2007 cream scone recipe from Molly Wizenberg’s blog. I was almost out of all purpose flour, so halved the recipe and filled out the required flour with buckwheat flour. I also adjusted the amount of sugar. I am so, so glad that I was ill prepared. I probably should not read life lessons into my baking, but sometimes it’s hard not to want to. This yields ten or eleven smallish scones if you’re using a 2- to 2.5-inch diameter biscuit cutter. They are best just warm.

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