Classic Tea Time Cream Scones Recipes

CLASSIC TEA TIME CREAM SCONES

Steps:

• In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
• Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
• Add the beaten egg and enough cream to make a soft but not sticky dough.
• Turn out onto a lightly floured board and knead lightly (not more than 8 times).
• Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
• Place on a paper-lined baking sheet and brush with some cream if you like.
• Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.

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.

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.

TEATIME SCONES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly dust a baking sheet with flour.
• Whisk the 2 cups flour, salt, baking soda, and cream of tartar together in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the buttermilk into the flour mixture until moistened.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough to about 1-inch thick. Cut into rounds with a floured 2-inch cutter and arrange rounds on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with cinnamon.
• Bake in the preheated oven until the scones have risen and are golden brown, 7 to 10 minutes.

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.