English Scones With Mixed Summer Berries And Cream Recipes

ENGLISH CREAM SCONES

English Cream Scones image

Make and share this English Cream Scones recipe from Food.com.

Provided by Frank Butcher

Categories Scones

Yield 8 scones

Number Of Ingredients 7

Ingredients

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
2 eggs
1/2 cup milk or 1/2 cup light cream

Steps:

Preheat oven to 450 degrees F.
Combine dry ingredients.
Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal.
Set aside. Reserve a little of the egg whites (to brush over tops of scones) and beat eggs until light. Stir in milk.
Make a well in the dry ingredients and add liquid all at once, stirring with a fork vigorously until dough comes freely from the sides of the bowl.
Turn dough out onto a lightly floured surface and pat dough out to 3/4-inch thickness.
Cut into 8 triangles or squares or form into "biscuits".
Brush tops with egg whites and sprinkle generously with sugar.
place on an ungreased baking sheet. Bake for 12 to 15 minutes or until tops are golden.
Variations: Raisin Scones Add to dry ingredients 1/2 cup seedless raisins, currants, Craisins or other fruits (fresh blueberries or raspberries, apple chunks etc). Cheese Scones Reduce sugar to 1 tsp Add 1 cup of shredded sharp cheese to dry ingredients.
Do Not sprinkle with sugar before baking.

ENGLISH SCONES WITH MIXED SUMMER BERRIES AND CREAM

English Scones With Mixed Summer Berries and Cream image

When I was last back in England, I bought a bag of semi-dried mixed summer berries; strawberries, raspberries, blackberries, bilberries (wild blueberries) and cherries, all semi-dried and bursting with colour and flavour. I could not wait to cook with them, having sampled a few of them first of course! I came up with this recipe, a simple classic scone recipe, the mainstay of all English tea tables and they simply flew off the table, with requests for the recipe. The stars of the show are the semi-dried berries, and a good home-made jam and cream of course. Use any semi-dried berries you can source locally, but do try to replicate the summer berries I have listed, for that optimum flavour sensation!

Provided by French Tart

Categories Scones

Time 25m

Yield 18-20 scones

Number Of Ingredients 11

Ingredients

500 g plain white flour, plus extra for dusting
2 eggs, beaten
75 g caster sugar
30 g baking powder
75 g butter, softened
230 ml milk
1 teaspoon vanilla extract
150 g semi-dried berries, strawberries, raspberries, blackberries, bilberries and cherries
1 egg, beaten, for egg wash
golden caster sugar, for glaze
jam and cream, to serve

Steps:

Preheat the oven to 220°C/gas 6. Grease a baking sheet.
Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
(You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.

Nutrition Facts : Calories 168.7, Fat 4.9, SaturatedFat 2.7, Cholesterol 45.9, Sodium 173.8, Carbohydrate 26.4, Fiber 0.8, Sugar 4.3, Protein 4.4

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