Classic Tea Time Cream Scones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM



Traditional English Tea Time Scones With Jam and Cream image

Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream - that's the main difference.

Provided by French Tart

Categories     Scones

Time 20m

Yield 6-8 Scones, 3-4 serving(s)

Number Of Ingredients 11

8 ounces self-raising flour
salt, to taste
1 teaspoon baking powder
2 tablespoons caster sugar (superfine granulated)
2 ounces butter
1 egg, beaten and mixed with
1/4 pint milk
fresh double cream, to serve (heavy cream)
jam, of your choice
butter, to spread
2 ounces sultanas, raisins (optional) or 2 ounces currants (optional)

Steps:

  • Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
  • Gently knead the dough on a lightly floured work surface until smooth.
  • Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
  • Arrange scones on baking sheets then brush tops with the milk and egg mixture.
  • Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
  • Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

CLASSIC TEA TIME CREAM SCONES



Classic Tea Time Cream Scones image

This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday. They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. :) Hahaha...

Provided by Lalaloula

Categories     Scones

Time 25m

Yield 6 7.5 cm scones

Number Of Ingredients 10

2 cups flour
4 tablespoons sugar (I use brown)
2 teaspoons baking powder
1/8 teaspoon salt
68 g butter, cut into pieces (1/3 cup)
1/2 cup heavy cream, might need less
1 egg
1 1/2 teaspoons vanilla extract (or use 1/4 vanilla bean, seeds scraped out)
1/2 cup currants (optional)
1 1/2 teaspoons grated lemon peel (optional)

Steps:

  • In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
  • Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
  • Add the beaten egg and enough cream to make a soft but not sticky dough.
  • Turn out onto a lightly floured board and knead lightly (not more than 8 times).
  • Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
  • Place on a paper-lined baking sheet and brush with some cream if you like.
  • Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.

Nutrition Facts : Calories 349.1, Fat 17.7, SaturatedFat 10.7, Cholesterol 82.4, Sodium 270.3, Carbohydrate 41.3, Fiber 1.1, Sugar 8.7, Protein 5.9

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 TEA SCONES



Cream Tea Scones image

Traditional at English Tea time - these are some of the simplest and best scones I have made. The recipe was originally from a 1987 Canadian Living Cookbook.

Provided by K9 Owned

Categories     Dessert

Time 35m

Yield 12-16 scones

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter
1 egg
1 additional egg yolk
1/2 cup approximately half-and-half cream
1 egg white, lightly beaten (reserved from yolk used above)
granulated sugar

Steps:

  • Mix together flour, sugar, baking powder and salt.
  • Cut in butter until mixture resembles coarse crumbs.
  • In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
  • Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
  • Press into a ball and knead gently on a floured surface about 10 times.
  • Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
  • Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
  • Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
  • Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.

Nutrition Facts : Calories 154.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 46.6, Sodium 278.6, Carbohydrate 18.9, Fiber 0.6, Sugar 2.2, Protein 3.5

CREAM TEA SCONES BY KING ARTHUR FLOUR



Cream Tea Scones by King Arthur Flour image

These scones couldn't be more basic - or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake - and enjoy ultra-tender, warm "cream tea" scones, perfect with butter and fresh preserves. I like to cut up fresh fruit and add to batter, YUM

Provided by Bonnie G 2

Categories     Breads

Time 30m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 8

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4-1/3 cup granulated sugar, to taste
1 teaspoon vanilla extract
1 1/3 cups heavy whipping cream, up to 1 1/2
additional heavy cream, for brushing on scones
coarse white decorator sugar, for topping

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
  • Whisk together the flour, baking powder, salt, and sugar.
  • Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
  • Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
  • Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
  • Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
  • For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
  • Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
  • Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
  • Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

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

More about "classic tea time cream scones recipes"

CLASSIC CREAM SCONES - TEATIME MAGAZINE
Aug 1, 2017 Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Set aside. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.
From teatimemagazine.com


FESTIVE FLAVORS: 23 DELICIOUS BREAKFAST RECIPES FOR A JOYFUL CHRISTMAS ...
17 hours ago Christmas mornings are the perfect time for a special breakfast. These 23 recipes are packed with festive flavors that will make your morning feel joyful and delicious. ... Get the …
From fooddrinklife.com


ALMOND FLOUR APPLE SCONES - THE ROASTED ROOT
2 days ago Nevertheless, this almond flour scones recipe tastes great without the glaze, too! Storage Options: Room Temperature: Store scones in an airtight container or in a zip lock bag …
From theroastedroot.net


THE ONLY BLUEBERRY SCONE RECIPE YOU’LL EVER NEED
3 days ago 2 cups (250g) all-purpose flour; 1/3 cup (65g) granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (113g) unsalted butter, cold and …
From allspiceblog.com


BASIC SCONES JAR MIX – FREE PRINTABLE DIRECTIONS LABEL
2 days ago Cheese Tea Biscuits: Add 3/4 cup of grated cheese to jar mix and reduce butter to 3 tablespoons. Top triangles of scone dough with grated cheese before baking. Ham and …
From allfreecrafts.com


CLASSIC TEA TIME CREAM SCONES RECIPES
Place on a paper-lined baking sheet and brush with some cream if you like. Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned. Nutrition Facts : …
From tfrecipes.com


CLASSIC TEATIME SCONES | GREAT BRITISH FOOD AWARDS
Roll out the remaining dough and cut out more scones. When all the scones have been cut out, brush the tops with beaten egg and place the trays in the oven to bake for 12 - 15 minutes or until pale gold in colour and nicely risen. Allow to …
From greatbritishfoodawards.com


MARY BERRY'S SCONES RECIPE - BBC FOOD
Mary Berry's scone recipe makes the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm ...
From bbc.co.uk


THE BEST CLASSIC CREAM SCONES - THE FLAVOR BENDER
Jan 5, 2018 Scones. I love a good scone. Especially with some butter, or even better, with some strawberry jam and cream! I’ve shared some of my favorite scone recipes on the blog before like blueberry scones, pumpkin scones, …
From theflavorbender.com


CREAM SCONES - TEATIME MAGAZINE
Feb 20, 2016 Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.
From teatimemagazine.com


CLASSIC SCONES WITH JUICY JAM AND CLOTTED CREAM RECIPE
2 days ago Method. Heat the oven to 220C (200C fan/gas seven). Tip the self-raising flour into a large bowl with a quarter teaspoon of salt and the baking powder, then mix.
From express.co.uk


CREAM TEA SCONES RECIPE - DINNER, THEN DESSERT
Feb 28, 2024 Time needed: 30 minutes. Prep for Baking. Preheat the oven and line a baking sheet with parchment paper. Make the Base. Pulse flour, sugar, salt, and baking powder in a food processor until combined.
From dinnerthendessert.com


CLASSIC ENGLISH SCONES - THE CUP OF LIFE
Mar 28, 2024 Daniela from Tea Cachai invited me to a virtual tea party and when asked what I would bring my first thought was obviously scones! You can’t have afternoon tea without some delicious scones. In fact, I think the …
From theteacupoflife.com


MARY BERRY DEVONSHIRE SCONES RECIPE - BRITISH BAKING …
Nov 4, 2024 Step 2: Combine Dry Ingredients. In a large mixing bowl, sift together the self-raising flour and baking powder. Add the caster sugar and stir to combine.
From britishbakingrecipes.co.uk


50+ MOUTHWATERING SATURDAY BUTTERMILK RECIPES FOR EVERY DAY
4 days ago These buttermilk scones are perfectly flaky, with a soft, tender interior. The buttermilk helps create a subtle tang that complements the sweetness of the scones. Whether you enjoy …
From chefsbliss.com


60 EASY CHRISTMAS BREAKFAST AND BRUNCH RECIPES - 31 DAILY
17 hours ago These Christmas Breakfast recipes are easy, delicious, and festive for Christmas brunch. Perfect to make ahead or serve any time during the holidays. ... favorite treat for …
From 31daily.com


CLASSIC CREAM SCONES - YOU'RE GONNA BAKE IT AFTER ALL
Jun 1, 2020 These Classic Cream Scones are made with currants which impart the perfect amount of sweetness to these buttery scones. Scones are not limited to tea parties; they also make a great breakfast! My first time having Afternoon …
From bakeitafterall.com


CRANBERRY ORANGE SCONE RECIPE - THE FRESH COOKY
5 days ago Step 4 – Make the Glaze & Serve. In a wide bowl (large enough in case you prefer to dunk the scone in the glaze) mix the powdered sugar, orange zest, melted butter, vanilla bean …
From thefreshcooky.com


EASY FLAKY CREAM SCONES - SIMPLY DELICIOUS
Feb 5, 2022 Form the scones: Turn the dough out onto a floured surface then press into a disk, approximately 3-4cm / 1-2 inches thick. With a floured round cutter, cut scones out of the dough and place on a parchment paper lined …
From simply-delicious-food.com


19 HOLIDAY BREAKFAST RECIPES TO MAKE CHRISTMAS MORNING SPECIAL
1 day ago These mocha scones blend the bold flavors of chocolate and coffee into a tender, buttery breakfast treat. They pair beautifully with a hot drink, making them the perfect addition …
From honestandtruly.com


CREAM TEA SCONES RECIPE - KING ARTHUR BAKING
1 1/3 to 1 1/2 cups (301g to 340g) heavy cream or whipping cream, plus additional for brushing 1 cup to 2 cups (113g to 227g) chopped dried fruit, chocolate or other flavored chips, nuts, or a combination; optional
From kingarthurbaking.com


THE BEST PLACES FOR AFTERNOON TEA IN AND AROUND PHOENIX
3 days ago Tea service at Geordie’s begins with a glass of cava, followed by a selection of Dammann Frères teas paired with scones (served with the classic clotted cream, preserves, …
From phoenix.eater.com


CLASSIC CREAM SCONES RECIPE WITH CLOTTED CREAM - A
Jul 7, 2014 Preheat over to 400 degrees. If you’re not using a scone pan, line a baking sheet with parchment paper.; Cut the butter into small cubes. Combine flour, baking powder, sugar, and salt in a large bowl or Kitchen Aid.
From adayincandiland.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #breads     #european     #picnic     #vegetarian     #english     #dietary     #scones     #quick-breads     #brunch     #to-go     #camping

Related Search