Cream Scones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC CREAM SCONES



Classic Cream Scones image

You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)

Provided by Barbara Heller

Categories     Scones

Time 1h25m

Yield 14 scones

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup heavy cream (whipping)
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup currants or 1/2 cup raisins (optional)
1 egg, mixed with 1 teaspoon water for glaze (optional)

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.

Nutrition Facts : Calories 168.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.5, Sodium 82.4, Carbohydrate 21.5, Fiber 0.8, Sugar 7.2, Protein 2.7

CLASSIC SCONES WITH JAM & CLOTTED CREAM



Classic scones with jam & clotted cream image

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 15m

Number Of Ingredients 9

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

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.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

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.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

CREAM SCONES



Cream Scones image

Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 to 10

Number Of Ingredients 9

2 cups all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
Strawberry preserves, for serving
Softly whipped cream, for serving

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



Rich Cream Scones image

These scones get their light, flaky texture from the butter that is layered into the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 9

1 cup cake flour (not self-rising)
2 cups all-purpose flour, plus more for rolling and cutting
1/2 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
Salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/4 cups cold heavy cream, plus more for brushing
1/4 teaspoon pure vanilla extract

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.

CREAM SCONES



Cream Scones image

Straight out of Having Tea by Tricia Foley. The best scones served with cream and strawberry jam! Easy and fast to make.

Provided by Gingerbee

Categories     Scones

Time 17m

Yield 8 scones

Number Of Ingredients 5

2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon baking powder
1 cup heavy cream (35%)

Steps:

  • Preheat oven to 425°F.
  • In a large bowl, sift together the dry ingredients.
  • Gradually add enough of the cream to form a soft dough.
  • Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise.
  • Roll out to a 1/2- to 3/4-inch thickness.
  • Cut into 2 inch rounds with a sharp knife or use a cookie cutter.
  • Arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one.
  • Bake for 10 to 12 minutes or until golden brown.

CLASSIC CREAM SCONES



Classic Cream Scones image

Being a vintage cookbook collector is a bit like any hobby--it starts off reasonable, maybe one book here or there, on a topic of interest. But a few years in, it's obvious that your hobby is a bit more of an obsession. I have run out of shelf space, my husband has ineffectively put a moratorium on any new old books, and I have an arcane organizational system, based on regional cuisine. I'm officially hooked. The books by Louis P. De Gouy make up a substantial percentage of shelf space, and with good reason--they're brilliant. Written with the passion and love of a true nerd, it's obvious that De Gouy enjoys eating as much as cooking. One recipe has always eluded me: perfect scones. I grew up eating Australian-style scones (my mom and nana are both Aussies), which are quite different from their American cousins. American scones (rhymes with "owns") are basically muffin tops. Sweet with a nice crumbly texture. Australian scones (rhymes with "hans") are barely sweet (that's what the jam is for!) with a delicate, ephemeral texture. I had a very specific flavor and texture in mind, but could never quite get it right. One day I was flipping through my vintage cookbook collection and came across De Gouy's scone section in "The Bread Tray." My eyes immediately went to "Cream Scones II." Rich and with only a few teaspoons of sugar, these seemed like just the thing. I made some adjustments to lighten the texture, and here we have a perfect Aussie scone. Make sure to have several jars of your favorite jam ready--an entire plate will easily disappear. They're remarkable easy to freeze too (I freeze the cut-out dough for on demand scones)!

Provided by Claire Thomas : Food Network

Categories     dessert

Time 35m

Yield 8 scones

Number Of Ingredients 8

2 cups all-purpose flour, plus more for the surface
1 tablespoon granulated sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cold and cubed
1/2 cup heavy cream
2 large eggs, well beaten

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.

CREAM SCONES



Cream Scones image

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

3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
⅓ cup butter, melted
¾ cup heavy whipping cream
¼ cup milk

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

More about "cream scones recipes"

CLASSIC CREAM SCONES RECIPE - ADD A PINCH
classic-cream-scones-recipe-add-a-pinch image
2018-05-18  · Classic Cream Scones Recipe. Breakfast — 30 mins. Prep Time 10 mins. Cook Time 20 mins. Servings 8. Course Breakfast. Cuisine American. Author Robyn …
From addapinch.com
5/5 (3)
Total Time 30 mins
Category Breakfast
Calories 336 per serving
  • Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
  • Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in 3/4 cup of heavy cream. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together. Add vanilla extract.
  • Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough. Sprinkle with additional sugar for topping.
  • Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.
See details


BA'S BEST CREAM SCONES RECIPE | BON APPéTIT
bas-best-cream-scones-recipe-bon-apptit image
2015-05-04  · Preheat oven to 375°. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat.
From bonappetit.com
4.1/5 (124)
Estimated Reading Time 8 mins
Servings 8
  • Preheat oven to 375°. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat. Using your fingers or a pastry blender, work butter into flour until only pea-size pieces remain. Make a well in the center; add egg and 1¼ cups cream and mix with a fork, incorporating dry ingredients a little at a time, until a shaggy dough forms (it’s okay if it looks a little dry; don’t overwork). Lightly knead dough in bowl until it just comes together.
  • Turn out onto a lightly floured surface and pat into a 1"-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush dough with cream and sprinkle with demerara sugar. Bake scones until golden brown, 25–30 minutes.
  • Lemon-Rosemary: Whisk 2 tsp. finely grated lemon zest and 2 tsp. finely chopped fresh rosemary into flour mixture before adding butter.
See details


MASTER SCONES RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
master-scones-recipe-any-flavor-sallys-baking image
2019-05-01  · Wedges are easiest, but you can make 10-12 drop scones like I do with my banana scone recipe. Brush with heavy cream or buttermilk. For a golden brown, …
From sallysbakingaddiction.com
4.9/5 (464)
Category Breakfast
  • Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  • Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
  • Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
  • Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
See details


CREAM SCONES | RECIPE
cream-scones image
Recipes; Cream Scones; 12 scones Servings. Send a question. SHARE THIS. Cream Scones. Ingredients. 425 ml or 1 3/4 cups all-purpose flour; 15 ml or 1 tbsp …
From kelloggs.ca
Servings 12
See details


CLASSIC CREAM SCONES - RECIPE - FINECOOKING
classic-cream-scones-recipe-finecooking image
2004-12-01  · Recipe Classic Cream Scones. By Regan Daley. Scott Phillips. Yield: Yields 8 large scones. These plump, moist scones are rich and subtly sweet. …
From finecooking.com
5/5 (10)
Servings 8
Cuisine British
Category Breakfast/Brunch
See details


CREAM SCONES - TEATIME MAGAZINE
cream-scones-teatime-magazine image
2016-04-09  · Home Recipes Cream Scones. Cream Scones. February 20, 2016. Facebook. Twitter. Pinterest. WhatsApp. Simple but traditional Cream Scones, …
From teatimemagazine.com
Estimated Reading Time 1 min
See details


CREAM SCONES - EASY RECIPE! - KRISTINE'S KITCHEN
2018-09-30  · Instructions. Preheat oven to 425° F with a rack in the middle position. Line a baking sheet with parchment paper and set aside. Place flour, baking powder, sugar, and salt in the bowl of a food …
From kristineskitchenblog.com
5/5 (1)
Total Time 27 mins
Category Breakfast
Calories 322 per serving
  • Preheat oven to 425° F with a rack in the middle position. Line a baking sheet with parchment paper and set aside.
  • Place flour, baking powder, sugar, and salt in the bowl of a food processor. (Alternatively, see note about mixing scone dough by hand.)
  • Add the butter cubes to the food processor. Pulse 10 to 12 times to cut the butter into the dry ingredients.
See details


CREAM SCONES RECIPE | COOKING WITH NANA LING
2020-07-21  · Nana Ling’s Cream Scones recipe. Keep scrolling to the recipe card at the end of this post for the tested and tweaked version. Cream Scones. The ultimate scones recipe. Deliciously light and …
From cookingwithnanaling.com
5/5 (14)
Total Time 28 mins
Category Dessert, Snack
Calories 134 per serving
  • Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
See details


THE BEST CLASSIC CREAM SCONES - THE FLAVOR BENDER
2018-01-05  · This truly is the Best Classic Cream Scones recipe! Delightfully buttery and extra flaky, these cream scones are PERFECT for breakfast or as a tea-time treat. They are similar to American …
From theflavorbender.com
5/5 (16)
Total Time 1 hr
Category Afternoon, Breakfast, Brunch
Calories 242 per serving
  • Add the butter. You can cut the butter into the flour using a pastry cutter, OR use your fingers to rub the butter into the flour. You should have pea sized butter pieces in the flour, while it looks coarse overall.
  • Mix the vanilla into the cream, and pour it gradually into the flour and butter mix. Use a fork to mix the cream into the flour until it’s all incorporated and you have a shaggy looking lumpy dough.
  • Turn the dough out onto a lightly dusted parchment paper (the same parchment paper that will be used to bake the scones). Lightly dust the surface of the scones, and bring the dough together to form a cohesive dough. Pat the dough out to a 6 - 8 inch circle or square.
See details


CREAM SCONES - PRETTY. SIMPLE. SWEET.
2015-07-25  · Place scones on prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack …
From prettysimplesweet.com
4.8/5 (4)
Estimated Reading Time 4 mins
  • Preheat the oven to 400F/200C. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in the butter using a pastry blender or your fingers. Alternatively, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal and there are uneven pieces of butter throughout.
  • Add most of the cup of heavy cream, leaving a bit for adding if needed. Add vanilla extract and stir with a spatula or fork until dough begins to form. If dough is too crumbly, add more heavy cream as needed—up to 1 cup in total. Don’t overmix. Gently fold in your add-ins, if using.
See details


HOW TO MAKE BASIC CREAM SCONES - WILD WILD WHISK
2018-10-22  · Instructions. 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 …
From wildwildwhisk.com
5/5 (3)
Total Time 35 mins
Category Bread, Breakfast
Calories 234 per serving
  • 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.
See details


CREAM TEA SCONES | KING ARTHUR BAKING
Recipes; Scones; Cream Tea Scones. 174 Reviews 4.9 out of 5 stars. Share. Share on Facebook; Share by Email; Share on Pinterest ; Share on Twitter; These scones couldn't be more basic — or …
From kingarthurbaking.com
4.9/5 (174)
Total Time 21 mins
Servings 12
Calories 210 per serving
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking)., Whisk together the flour, baking powder, salt, and sugar., Combine the vanilla with 1 1/3 cups cream.
  • There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either., Lightly flour a clean work surface.
See details


CREAM SCONES RECIPE | MYRECIPES
2000-01-02  · Step 1. Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until moistened. Advertisement. Step 2. Turn out onto a lightly floured …
From myrecipes.com
5/5 (3)
Servings 12
  • Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until moistened.
  • Turn out onto a lightly floured surface; knead 5 or 6 times. Roll to 1/2-inch thickness; cut with a 2-inch round cutter, and place in lightly greased muffin pans or 2 inches apart on greased baking sheets.
See details


CREAM SCONES - BLUE FLAME KITCHEN
2020-05-03  · Cream Scones. Simple scones perfect for any brunch. Pair with your favourite jams and jellys or classic clotted cream. Yield: 1 dozen scones. May 03, 2020. Cook Time: 15 minutes | …
From atcoblueflamekitchen.com
Servings 12
Category Breakfast And Brunch,Desserts And Baking
  • Combine flour, 1/4 cup sugar, baking powder and salt in a bowl. Cut in butter with a pastry blender until mixture is crumbly.
  • Add cream mixture to flour mixture, stirring just until combined. Dough will be soft. Turn dough out onto a lightly floured surface. Knead dough gently 5 times.
See details


CREAM SCONES - RECIPE - FINECOOKING
2013-02-21  · Recipe Cream Scones. By Rose Levy Beranbaum Fine Cooking Issue 122. Scott Phillips. Servings: 8. While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling them ...
From finecooking.com
4.9/5 (14)
Category Breakfast/Brunch
Cuisine British
Calories 410 per serving
See details


CREAM SCONES RECIPE | LEITE'S CULINARIA
2021-10-01  · Cream scones are always the perfect baked goods–they take very little time to make and are incredibly delicious when paired with the right ingredients. This recipe is simple, uncomplicated, and only requires basic pantry ingredients. When served with some homemade strawberry jam and lightly whipped cream, it can be the perfect evening snack.
From leitesculinaria.com
Cuisine British
Total Time 30 mins
Category Dessert
Calories 227 per serving
See details


DREAMY CREAM SCONES – SMITTEN KITCHEN
2006-11-03  · This time, luckily for all of us, I will so arrogantly say, I persevered, and dug into the basic cream scone recipe from the America’s Test Kitchen cookbook last night, the one boasting a promise that it had passed exhaustive rounds of testing with flying colors. (Frankly, shame on me for not using their recipe first.) These scones are the height of scone perfection, a pastry dream-come-true ...
From smittenkitchen.com
Estimated Reading Time 5 mins
See details


HOW TO MAKE SCONES RECIPE YOUTUBE / +16 COOKING VIDEOS ...
2021-11-11  · These meltingly good scones are rich with blueberries and cream. This delicious teatime scone recipe is quick and easy to prepare. A good basic scone recipe with blueberries added. Crushed pineapple, orange zest, and coconut milk make these scones a delicious treat! Delicious homemade scones are a real treat and not so difficult to make. After much trial and error, i've come up with this …
From comforting-gifts.blogspot.com
See details


COCONUT CREAM SCONES RECIPE - ALL INFORMATION ABOUT ...
Coconut Cream Scones | Tasty Kitchen: A Happy Recipe ... trend tastykitchen.com. Take the reserved tablespoon of liquid to use as a glaze. Brush the tops of the scones with the glaze and sprinkle with turbinado sugar and a little shredded coconut. Bake for approximately 15-20 minutes until lightly browned. Remove from the oven, let cool on wire ...
From therecipes.info
See details


CREAM SCONES RECIPE - HOUSE & HOME
2014-04-16  · Cream Scones Recipe. Recipe: Share on Facebook Share on Twitter Share on Pinterest. Print This Comment. Step 1: Mix together in a big bowl the all-purpose flour, whole-wheat pastry flour, white sugar, baking powder and sea salt. Step 2: Cut up the butter into tiny pieces. Use a knife or pastry cutter to chop the butter up into small cubes, no more than 1/4″. Dump this into the bowl of dry ...
From houseandhome.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #breads     #breakfast     #american     #european     #dinner-party     #holiday-event     #kid-friendly     #vegetarian     #english     #dietary     #scones     #high-calcium     #quick-breads     #high-in-something     #brunch     #taste-mood

Top Asked Questions

What is the Best Scone recipe to make?
This basic scone recipe is perfect as is, but the upgrades and flavor add-ins are nothing to scoff at, either. Preheat oven to 375°. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat.
Do you have to work butter into the flour when making scones?
No need to work the butter into the flour mixture before adding the liquid ingredients. For these cream scones, all you need to do is fold the egg and cream mixture straight into the flour. The dough for these Basic Cream Scones will not be as wet as last month buttermilk scones, so use extra flour sparingly.
Do you put eggs in cream scones?
The crumbly scone dough is required to create the flakiness, and eggs are a binding agent that will reduce that flakiness. While there’s nothing wrong with adding eggs, for a classic, buttery, extra flaky scream scone, you shouldn’t add eggs. The other characteristic feature of classic cream scones (or any kind of scone) is the height.
How long do you cook scones in the freezer?
Brush the tops of the scones with the remaining 1/4 cup of heavy cream. *Place the baking sheet in the freezer for 15 minutes. Bake the scones for 15 minutes, they will start to get golden brown on the edges.

Related Search