Central Markets Cream Scones Recipes

CENTRAL MARKET'S CREAM SCONES

Steps:

• In a large mixing bowl, combine flour, 1/4 cup sugar, baking power, and salt. Cut butter into dry ingredients. Stir in fruit (if desired).
• Add whipping cream and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate 2 hours.
• Preheat oven to 400 degrees.
• Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 10-inch circle, 1-inch thick. Cut into wedges. Place scones on baking sheet and sprinkle scones with remaining sugar.
• Bake 15-20 minutes at 400 degrees or until scones are a light golden brown on top.

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.

GRAND CENTRAL BAKERY SCONES

Steps:

• Preheat oven to 350°; line a baking sheet with parchment paper.
• Measure the flour, sugar, baking powder, salt, and cinnamon into a bowl with high sides or the bowl of a stand mixer; whisk to combine.
• Dice the butter into 1/2-inch cubes.
• Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the pieces of butter are the size of almonds.
• Add the dried fruit and nuts.
• Whisk the eggs and buttermilk together, then add two-thirds of the mixture to the dry ingredients.
• Gently mix the dough just until it comes together, then add the remaining buttermilk mixture; the dough will look rough.
• Scrape the dough from the sides and bottom of the bowl and mix again to incorporate any floury scraps.
• The majority of the dough will have come together, on the paddle if using a stand mixer.
• Stop mixing while there are still visible chunks of butter and floury patches.
• The dough should come out of the bowl in one piece, leaving only some small scraps and flour on the sides.
• Turn the dough out onto a lightly floured surface.
• Gather it and pat it just a few times to get it to come together.
• The top won't be smooth, but the rough surface creates a crunch that is part of the scone's charm.
• Gently form dough into a 7-to 8-inch disk.
• Make egg wash-whisk all ingredients together; brush dough disk with egg wash, sprinkle with turbinado sugar.
• Cut the disk into 6 wedges, like a pie.
• Place the scones on the prepared pan; bake for 30-35 minutes, rotating the pan halfway through the baking time.
• The scones will be golden brown.