Creamer 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.

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.

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 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.

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 oven to 350 degrees. Grease two baking sheets. In a large bowl, sift together flour, sugar, baking powder and salt. Stir in ginger. Beat cream to soft peaks, then fold it into dry mixture. Knead just until dough holds together. Pat it out into a 10-inch square. Using a 2 1/2-inch biscuit cutter, cut out circles. Reroll and cut excess dough. Place a few inches apart on baking sheets.
• In a small pan, melt butter. Brush top of each scone with butter, and sprinkle the brown sugar over top. Bake for 15 to 20 minutes, until slightly browned. Eat while still warm.

VANILLA CREAM SCONES

Steps:

• Preheat oven to 400 degrees.
• Place the flour, sugar, salt, baking powder, and butter in a food processor and plulse everything in 3-second intervals until it resembles course meal, (If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal).
• Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
• divide the dough into 4 equal portions. Make dough to make 4 circles and 16 scones:.
• On a floured surface gently roll one portion at a time into a ball.
• Flatten the ball until your disk is approximately 3/4″ in height.
• Press down the outside of the dough circle so the center is slightly taller.
• Dampen tops of each disk with a 1/2 tsp milk or cream and evenly sprinkle sugar on top of each circle.
• Cut each circle in quarters.
• Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper and bake for 15 minutes or until they are lightly golden brown. Remove scones from baking sheet and cool on a wire rack.
• Serve with butter and jam. Enjoy!

BLACKBERRY AND GINGER CREAM SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
• Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
• Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.

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.

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.

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.

LEMON CREAM SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
• In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
• In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.