CREAM SCONES RECIPE
Classic cream scones are delightfully fluffy, not too sweet breakfast or tea time pastries that provide the perfect excuse to slather on clotted cream and jam.
Provided by Sue Moran
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- Put the flour, baking powder, salt, and sugar in a food processor or a big mixing bowl if doing by hand. Pulse or whisk to combine everything well.
- Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a dough. If it seems dry or doesn't come together add the remaining 3 tablespoons of cream.
- Turn the dough out onto a lightly floured surface and bring into one single mass. Divide in half and form 2 disks about 5 1/2 inches across.
- Slice each disk into 6 triangluar scones.
- Place the scones in 2 circles on the baking sheet, leaving about an inch or so between each one. Place the pan in the freezer for 15 minutes, while you preheat the oven to 425F.
- When the oven has come to temperature, remove the scones from the freezer and brush the tops with a little bit of heavy cream. Sprinkle with the coarse sugar.
- Bake the scones for about 15 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Mine started to form cracks on the surface as they got close to being done. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
- Serve the scones warm with clotted cream and jam. Store leftovers at room temperature covered with foil. Reheat in the microwave for 20 seconds.
Nutrition Facts : Calories 227 kcal, Carbohydrate 31 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 205 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
CREAM SCONES
Scones are a kind of sweet biscuit. They are very common in the United Kingdom. Here is a pretty good recipe that I made after a lot of trial and error. These are quite easy. You can add a bit more sugar if you want. These taste awesome with grape or blackberry jelly!
Provided by MirrorMask
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 13 minutes.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 52.4 g, Cholesterol 68.7 mg, Fat 22 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 13.6 g, Sodium 673.9 mg, Sugar 2.8 g
CREAM SCONES
Provided by Molly O'Neill
Categories brunch, side dish
Time 30m
Yield 8 large scones
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and position a rack in the top third of the oven. Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center of this mixture, add 1 1/4 cups of cream and stir the dry ingredients into the wet ingredients with a fork. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more cream, a tablespoon at a time, if the dough seems too dry.
- Use a large serving spoon or cup measure to drop the batter onto an ungreased baking sheet, allowing at least 2 inches between each scone. Brush the top of each with heavy cream and bake until golden, about 15 minutes. Transfer to a wire rack to cool.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 191 milligrams, Sugar 10 grams
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- In a food processor pulse flour, sugar, baking powder, baking soda and salt. Add butter, continue to pulse. Add sour cream and egg to food processor and continue to pulse until batter becomes coarse.
- Remove the batter from food processor and place on floured surface. The batter will be very sticky - don't be alarmed! Pat it flat (gently) with your fingers to a 8 inch circle, around 3/4 inch thick. Cut the dough with a knife into triangle shaped scones. (Tip: Dipping a knife in flour will help you cut them without sticking) Place scones on a parchment paper lined cookie sheet and sprinkle a little bit of additional sugar on top of each one.
- Bake for 16-17 minutes or until they are golden browned. Serve warm with jam, clotted cream and tea. Enjoy!
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