Easy Cream Scones For Two Recipes

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 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.

EASY CREAM SCONE RECIPE

Steps:

• *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.
• Roll the dough into a ball on a floured work surface, then cut the ball in half and roll them smooth into two balls.
• Gently roll each ball into a disk shape with a rolling pin about an inch thick, they'll be about 6 inches around, then cut with a large knife or pastry scraper into 6 triangles.
• Repeat with the second ball of dough.
• Place each scone onto a parchment-lined baking sheet ( you can separate the scones or bake them close together in the circle shape).
• 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. Test with a toothpick, it should come out dry.

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.

3-INGREDIENT LEMON SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
• Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
• Bake in the preheated oven until golden, 10 to 12 minutes.

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.

CREAM SCONES

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

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.

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.