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

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.

DEVONSHIRE CREAM FOR SCONES

Steps:

• Whip cream until soft peaks form; then add powdered sugar and whip to incorporate.
• Add sour cream and continue beating just until fluffy and well-combined.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

EASY CREAM SCONES FOR TWO

Steps:

• 1. Preheat oven to 425. Line your baking pan with parchment paper. Use a light colored pan, a dark baking sheet will make your scones dark on the bottom.
• 2. Mix dry ingredients
• 3. Cut in shortening, I use a fork
• 4. Mix almond extract into 1/2 c cream
• 5. Pour most of cream into flour mixture. Stir gently. You want the dough to just come together, not crumbly and not sticky. Add the rest of the cream if needed. I usually use it all. You may even need a little more. It all depends on your flour, environment, etc.
• 6. Put on floured surface and form into a rectangle about 3 x 6. Just press it together, don't knead. I usually cut this in half for 2 square scones. You could cut it into 3 triangles if you want to be traditional. Place on the baking sheet.
• 7. Brush the tops with a little cream and sprinkle with the coarse decorating sugar.
• 8. Place in the freezer for 15 minutes. Yes, DO IT!
• 9. Bake for 12 to 15 minutes until lightly browned. Let cool slightly before serving.
• 10. These are best served with clotted cream, also called Devon Cream, and fruit jam. We Love Strawberry. Devon cream can be found in the dairy section of specialty stores like Fresh Market. Some supermarkets may have it but it's hard to find here.

CREAM SCONES

Steps:

• Pre-heat oven to moderately hot (190-200 degrees celsius, fan-forced).
• Sift flour, baking powder and sugar into a bowl.
• Whisk egg, cream and milk together.
• Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
• Mix ingredients using a butter knife or other flat-bladed knife knife. The mixture should hold together well and be a little sticky to touch. Add a little extra of the wet ingredients if the mixture is too dry.
• Turn onto a lightly floured surface and sprinkle a little extra flour over the mixture.
• Gently knead for 10 seconds. Shape the dough into a round about 2-3 cm thick.
• Use a 5cm (in diameter) round cutter to cut out 12 scones.
• Place the scones, not quite touching, on a greased tray.
• Brush the tops with the remaining wet mixture.
• Bake for 18-20 minutes or until a light golden colour.
• Once baked, transfer to a clean tea towel and wrap the scones before serving warm.
• Enjoy with cream and jam.

EASY SCOTTISH CREAM SCONES

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Line baking sheet with parchment paper.
• Combine dry ingredients (flour, sugar, baking powder, and salt) in a large bowl.
• Grate frozen butter into bowl of dry ingredients and stir to coat.
• In a smaller bowl, combine 1/2 cup whipping cream, egg, and vanilla. Mix well.
• Slowly pour wet ingredients into larger bowl of dry ingredients, mixing as you pour.
• After mixing well, form dough into a circle on a floured surface.
• Cut dough into wedges and place on baking pan.
• Brush a thin coating of cream on top of each scone and sprinkle with coarse sugar.
• Bake for 18-22 minutes.
• Let cool and then enjoy!

RASPBERRY SCONES RECIPE

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips, two butter knives, or a pastry blender until the mixture resembles coarse meal and no pieces of butter are larger than a pea.
• In a glass measuring cup, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms.
• Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough for 10 seconds, until the raspberries are evenly distributed throughout.Do note that because of the raspberries, the dough will be quite moist at this point; so be sure to lightly flour the work surface as needed to prevent sticking.
• Pat the dough into a square about 3/4 in/2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper.
• Once the oven has preheated, use a knife to cut the dough into 9 squares and put them on the prepared baking sheet. Or use a 2-inch /5cm round cutter or the rim of a glass dipped in flour to punch out circles of dough. Be sure to cut them as closely to one another as possible; you should get 6 rounds, and when you pat the dough back together (it doesn't need to be a square this time), you should be able to get 3 more rounds. Avoid re-rolling the dough during this second stage, as this will result in tough scones.
• In a small bowl, beat together the egg, sugar, and salt. Lightly brush the tops of the dough pieces with the mixture and wait 1 minute until the topping sets. Sprinkle the tops with more sugar (about 1/2 tsp per scone) and bake for 13 to 18 minutes, until the scones are golden brown. Be sure to rotate the pan halfway through baking.
• Allow the scones to sit on the pan for 2 minutes before transferring them to a cooling rack to cool slightly for 5 to 10 more minutes before serving.
• Serve the same day with butter, jam, and a delicious warm beverage.

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.

ONE BOWL CREAM SCONES (NO BUTTER, SO EASY)

Steps:

• In a large bowl, whisk the flour, sugar, baking powder, and salt.
• Set aside 1 tablespoon (15 mL) of the cream. Drizzle the remaining cream, and the vanilla, over the flour mixture. Using a fork, gently combine into a thick dough, making sure to scrape the bottom and sides of the bowl.
• Turn the dough out onto a small, lightly floured board or dinner plate (one that will fit in your freezer). Gently pat the dough into an even, 6-inch (7.5 cm) circle, about 3/4-inch (1.875 cm) thick. Brush with the reserved tablespoon of cream and sprinkle with the Turbinado sugar.
• Place the dough circle into the freezer for 20 minutes. Meanwhile, preheat the oven to 425F (215C). Line a large baking sheet with parchment paper.
• Remove the chilled dough from the freezer and place it on the prepared baking sheet. Cut the circle into 8 equal wedges. Carefully pull the wedges away from each other (creating 1 to 2 inches space between the scones).
• Bake in the preheated oven for 12 to 15 minutes until risen and golden brown.
• Serve immediately, warm, or transfer to a cooling rack and cool completely.