THE BEST CLASSIC CREAM SCONES
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
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
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
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
CREAM SCONES
Provided by Molly O'Neill
Categories brunch, side dish
Time 30m
Yield 8 large scones
Number Of Ingredients 5
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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