Basic Cream Scones Recipes

BASIC CREAM SCONES RECIPE

Steps:

• Preheat the oven to 425 °F.
• Make the dough: In a large bowl, combine the flour, sugar, baking powder, and salt.
• If the butter is frozen, grate it using a box grater. Otherwise, cut the butter into small cubes.
• Toss the butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
• Whisk together the heavy cream, egg, and vanilla (if using) in a small bowl.
• Slowly add the heavy cream mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. Use the bowl scraper to push the dough into a ball in the bowl, then turn the dough out onto a lightly floured surface and shape it into a flattened disk about 1-inch high.
• Add any mix-ins: If you're adding in a mix-in (like chocolate chips) to your scones, place a few pieces on the top of the disk, then fold the dough over them. Flatten the dough and reshape into a disk. Do this "fill and fold" method a few times until you have enough layers of your mix-in incorporated into the dough. This method is similar to how to fold in mix-ins for bread dough, too.
• Use a bench scraper to release the disk from the mat. Cover the dough with plastic wrap, and chill for at least 20 minutes or up to overnight to let the butter firm up again.
• For wedge-shaped scones: Unwrap the chilled dough and place it on a half sheet baking pan covered in a Silpat silicone mat or parchment paper. Cut the disk into wedges using the bench scraper and place the wedges about 2-inches apart.
• For cut scones: The unwrap the chilled dough and place it on a lightly floured work surface. Use a 3-inch round cookie cutter (or whatever size or shape you desire) to cut out shapes. Gather and cut the leftover dough again as needed, but hopefully not more than 2 times. Transfer the cut scones to a half sheet baking pan covered in a Silpat silicone mat or parchment paper.
• Bake the scones: Brush the tops of each scone with heavy cream and sprinkle on some coarse sugar (or your topping of choice). Bake for about 18 to 23 minutes or until they are dark golden brown.
• Cool the scones on the pan for 2 minutes, then move then to a cooling rack.
• For the optional glaze: Whisk the powdered sugar and the flavored liquid in a bowl until smooth. Adjust the consistency by adding 1 teaspoon of liquid or more sifted powdered sugar as needed. Drizzle the glaze on the still-warm scones and allow to set for a few minutes. See the Recipe Notes for instructions for a richer glaze.
• Serve warm or at room temperature. Pair them with lemon curd and clotted cream for a lovely combination. Enjoy!
• Scones stored in an airtight container at room temperature will keep for up to 5 days. Freeze the baked scones in a ziplock bag for longer storage.
• For freshly baked scones anytime, freeze the cut, unbaked scones in a ziplock bag. Take out as many as you want to bake (there's no need to defrost them first), and bake at 400 °F for 20 to 25 minutes.
• The yield is generally about 8 scones (that's what I get from a disk cut into wedges or using a 3-inch round cookie cutter), but yours may vary.

BASIC CREAM SCONES

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Add flour, sugar, salt, and baking powder to a medium mixing bowl and mix to combine.
• In a measuring cup, add egg and cream to fill one cup. Add vanilla extract and beat to combine.
• Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a wet dough forms.
• Turn the dough out onto a lightly floured board, fold it over itself a few times, and shape into a circle about 1" thick. Cut into 8 scones.
• Place the scones on the prepared baking sheet, brush the top and sides with extra cream, and sprinkle generously with turbinado sugar.
• Bake for 19 - 20 minutes until golden brown. Remove from the oven and let cool completely on a wire rack.
• Serve warm with clotted cream or butter and jam.

CLASSIC CREAM SCONES

Steps:

• Preheat oven to 425F.
• Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the cream, egg, and vanilla.
• Add the cream mixture to the flour mixture and stir until combines.
• Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
• Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
• Lightly brush the tops of the scones with the egg mixture, if desired.
• Bake for 13-15 minutes, or until lightly browned.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Serve warm or cool completely and store in an airtight container.
• Makes about 14 scones.
• Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
• My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
• Directions as above.

BASIC CREAM SCONES

Steps:

• Preheat oven to 425°F.
• Fit food processor with steel blade. Place flour, granulated sugar, baking powder and salt in work bowl. Pulse on/off to mix. Add butter; process 10 seconds or until mixture resembles coarse crumbs. Transfer to large bowl.
• Combine heavy cream and eggs; reserve 1 tablespoon. Pour remaining cream mixture over flour mixture. Stir just until dry ingredients are moistened and dough is soft.
• Turn out dough onto lightly floured surface. Shape into ball; pat into 8-inch circle. Cut into 8 wedges; place 2 inches apart on ungreased baking sheet. Brush reserved cream mixture over tops; sprinkle with coarse sugar.
• Bake 12 to 14 minutes or until golden. Remove to wire rack to cool completely.
• Chocolate Lavender Scones: Add 1 teaspoon dried lavender to dry ingredients. Stir 1/2 cup coarsely chopped semisweet chocolate into dough before shaping.
• Ginger Peach Scones: Stir 1 tablespoon finely chopped crystallized ginger and 1/3 cup chopped dried peaches into dough before shaping.
• Lemon Poppyseed Scones: Stir grated peel of 1 lemon (about 3-1/2 teaspoons) and 1 tablespoon poppy seeds into dough before shaping. Omit coarse sugar topping. When scones have cooled slightly, drizzle with lemon icing made from 1 cup powdered sugar and 2 tablespoons lemon juice (add up to 1-1/2 teaspoons more lemon juice, if necessary, for desired consistency).
• Maple Pecan Scones: Stir 1/2 cup coarsely chopped pecans into dough before shaping. Omit coarse sugar topping. When scones have cooled slightly, drizzle with maple icing made from 3/4 cup powdered sugar and 2 tablespoons maple syrup.
• Mini Scones: Divide dough into 2 balls before shaping into rounds and cutting into wedges. Makes 16
• Round Scones: Cut dough into rounds using lightly floured cookie or biscuit cutter.

CREAM SCONES

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.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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.

RICH CREAM SCONES

Steps:

• Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
• Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
• Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

CLASSIC CREAM SCONES

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• Sift together the flour, sugar, baking soda, cream of tartar and salt in a large bowl. Cut the butter into the dry mixture using a pastry cutter (or very quickly with your fingertips). Add the cream and the eggs, stirring together into a dough.
• Turn the dough out onto a lightly floured surface and pat into an 8- to 9-inch-wide, 1/2-inch-thick circle. Cut into 8 triangles. Spread the triangles across the tray. Bake until toasted on the bottom and lightly golden on top, 15 to 20 minutes.

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.

CREAM SCONES

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.