Creamscones Recipes

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THE BEST CLASSIC CREAM SCONES



The Best Classic Cream Scones image

The Best Classic Cream Scones recipe - step by step recipe with tips on how to make perfectly flaky, buttery cream scones. Easy to make and addictively delicious.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Provided by Dini

Categories     Afternoon     Breakfast     Brunch

Time 1h

Number Of Ingredients 10

14.10 oz AP flour (chilled - 3 cups spoon and leveled)
5 tsp baking powder
¼ tsp baking soda
1 tsp salt
3 tbsp sugar
6 oz unsalted butter (12 tbsp) (cut into cubes and chilled)
1 ¼ cup heavy whipping cream (chilled)
1 tsp vanilla
Extra cream or milk for brushing on top
Extra coarse sugar to sprinkle on top (optional)

Steps:

  • Place the flour, baking powder, baking soda, salt and sugar in a bowl.
  • 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.
  • Cut the dough in half, and place one half on top of the other. Place a parchment paper on top, and roll out the scone dough to another 6 - 8 inch circle or square (you can use your hands to pat the dough too). Repeat the process of cutting and layering the dough (once or twice more).
  • Final roll out - here you roll out the scone dough to a rough square while making sure that the dough is about ½ - ¾ of an inch high. Roughly cut and remove just the edges of the dough with a clean knife.
  • Cut the dough into 16 pieces (4 x 4), making sure to clean the knife after each cut. Cut the scones STRAIGHT DOWN with a sharp knife, to make sure your scones have clean edges and will rise properly. If you are using a biscuit cutter, lightly dust the cutter, and cut the dough straight down for clean cuts.
  • Place the cut scones in the freezer for about 10 - 15 minutes until the oven preheats.
  • Preheat oven to 425°F.
  • Place the scones (with the parchment paper) on a baking tray. Separate the scones, as mentioned below, before baking (you may need to use a spatula to help release the scones off the parchment paper from the bottom).
  • For soft sides - scones should be touching each other before going into the oven. For soft and crunchy sides - scones should be placed about 1 - 1 ½ cm apart. For crunchy sides - place the scones about 2 inches apart.
  • Brush ONLY the tops of the scones with milk or cream. Sprinkle some coarse sugar on top of the scones (optional).
  • Place the scones in the oven, and reduce the temperature to 400°F. Bake in the oven for about 20 minutes, until the scones turn a beautiful golden brown.
  • Remove from the oven and let them cool down a little.
  • Eat while warm, or if cold, warm them up in the microwave for about 20 - 30 seconds. Serve with butter, jam and cream.

Nutrition Facts : ServingSize 1 scone, Calories 242 kcal, Carbohydrate 23 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 175 mg, Fiber 1 g, Sugar 2 g

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 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.

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

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.

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

CREAM SCONES



Cream Scones image

Provided by Amanda Hesser

Categories     dessert, side dish

Time 40m

Yield About 10 scones

Number Of Ingredients 8

3 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons minced crystallized ginger
2 cups heavy cream
2 tablespoons melted butter
2 tablespoons dark brown sugar

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.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 232 milligrams, Sugar 20 grams, TransFat 0 grams

LEMON CREAM SCONES



Lemon Cream Scones image

As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.-Angela Matz, West Allis, Wisconsin

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 9

3 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup plus 1 tablespoon heavy whipping cream, divided
2 eggs
2 teaspoons lemon extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts :

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.

CREAM SCONES



Cream Scones image

Provided by Molly O'Neill

Categories     brunch, side dish

Time 30m

Yield 8 large scones

Number Of Ingredients 5

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 to 1 1/2 cups heavy cream, plus more for brushing the 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.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 191 milligrams, Sugar 10 grams

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From leitesculinaria.com


CREAM SCONES | RECIPE
Cream Scones Ingredients 425 ml or 1 3/4 cups all-purpose flour 15 ml or 1 tbsp granulated sugar 15 ml or 1 tbsp baking powder 2 ml or 1/2 tsp salt 125 ml or 1/2 cup All-Bran Original* cereal 50 ml or 1/4 cup butter or margarine, melted 2 eggs 75 ml or 1/3 cup half and half cream (10%) 15 ml or 1 tbsp water 30 ml or 2 tbsp granulated sugar
From kelloggs.ca


EASY CREAM SCONE RECIPE | CREATED BY DIANE
2020-04-14 Instructions. *Preheat your oven to 425°. In a medium bowl whisk the flour, baking powder, sugar, and salt together. In a measuring cup so it's easy to pour add 1 1/2 cups heavy cream and the vanilla. Pour the heavy cream mixture into the flour mixture while whisking/stirring until all the flour mixture is absorbed.
From createdby-diane.com


CREAM SCONES RECIPE | MYRECIPES
Step 2. 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. Step 3. Bake at 375° for 15 minutes or until golden brown. Serve with preserves and whipped cream. Close this dialog window.
From myrecipes.com


NO RECIPE CREAM SCONES - SCOTCH & SCONES
2017-03-24 Biscuits fall under a 3-1-2 ratio, 3 parts flour, 1 part fat, and 2 parts liquid. A cream scone is just an enriched biscuit, meaning eggs are added and the liquid is heavy cream. Just count the egg into the measurement of the cream (one egg is about 2 oz). And just as with making pie crust, it's important to keep everything chilled as you go.
From scotchandscones.com


CLASSIC CREAM SCONES – FOOD NETWORK KITCHEN
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From foodnetwork.com


CREAM SCONES - EASY RECIPE! - KRISTINE'S KITCHEN
2018-09-30 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.) Pulse a few times to combine the dry ingredients.
From kristineskitchenblog.com


CREAM SCONES RECIPE | IN A SOUTHERN KITCHEN
2014-06-09 Pat the dough into a round about the size of a cake pan and about 1 inch thick and cut into 8 triangles. Brush the tops of your scones with remaining cream and sprinkle on some Turbinado sugar. Then line a cookie sheet with parchment paper and place in pre-heated 425° oven. The scones will take about 15 minutes to bake.
From southernfoodandfun.com


SIMPLE CREAM SCONE RECIPE FOR KIDS - AMERICA'S TEST KITCHEN
Place flour, sugar, baking powder, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop food processor. 3. 5 tablespoons. unsalted butter, cut into ¼-­inch pieces and chilled. Remove lid and sprinkle chilled butter over flour mixture. Lock lid back into place.
From americastestkitchen.com


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