Aunt Pittypats Cream Scones Recipes

CREAM SCONES RECIPE

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.

CREAM SCONES

Steps:

• Pre-heat oven to moderately hot (190-200 degrees celsius, fan-forced).
• Sift flour, baking powder and sugar into a bowl.
• Whisk egg, cream and milk together.
• Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
• Mix ingredients using a butter knife or other flat-bladed knife knife. The mixture should hold together well and be a little sticky to touch. Add a little extra of the wet ingredients if the mixture is too dry.
• Turn onto a lightly floured surface and sprinkle a little extra flour over the mixture.
• Gently knead for 10 seconds. Shape the dough into a round about 2-3 cm thick.
• Use a 5cm (in diameter) round cutter to cut out 12 scones.
• Place the scones, not quite touching, on a greased tray.
• Brush the tops with the remaining wet mixture.
• Bake for 18-20 minutes or until a light golden colour.
• Once baked, transfer to a clean tea towel and wrap the scones before serving warm.
• Enjoy with cream and jam.

CREAM SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
• Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
• Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
• Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

CREAM SCONES

Steps:

• 1. Preheat oven to 400° F. Beat cream with the egg until well blended. Beat in sugar and butter until thick and creamy.
• 2. Stir in 1 cup of the flour until well mixed. Gradually fold in the remaining flour with a rubber spatula until it forms a soft biscuit dough and leaves the sides of the bowl. Fold in dates or raisins if desired.
• 3. Pat out onto a well-floured surface into 2 circles 3/4-inch thick. Cut each circle into 6 or 8 wedges. Place on ungreased baking sheet or baking stone, separated about 1/2 an inch.
• 4. Bake for 10-13 minutes until lightly browned on top.
• 5. Cover with a clean towel to allow steam to soften the scones while they cool. Remove the towel after 5 minutes.
• 6. Options: May add cinnamon or ginger to the flour if desired, 1/2 to 1 teaspoon depending on taste. May also brush tops with melted butter after baking and sprinkle with superfine sugar (if desired).

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.