English Cream Scones Recipes

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CREAM SCONES



Cream Scones image

Scones are a kind of sweet biscuit. They are very common in the United Kingdom. Here is a pretty good recipe that I made after a lot of trial and error. These are quite easy. You can add a bit more sugar if you want. These taste awesome with grape or blackberry jelly!

Provided by MirrorMask

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 7

3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
⅓ cup butter, melted
¾ cup heavy whipping cream
¼ cup milk

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.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 52.4 g, Cholesterol 68.7 mg, Fat 22 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 13.6 g, Sodium 673.9 mg, Sugar 2.8 g

ENGLISH SCONES



English Scones image

When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.

Provided by Taste of Home

Time 30m

Yield 10 scones.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup cold butter, cubed
1 cup raisins
1/2 cup milk
1 large egg
Additional milk

Steps:

  • In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

ENGLISH CREAM TEA SCONES



English Cream Tea Scones image

I have been making these for years and just decided I wanted to post it as a recipe for others to enjoy. These scones are slightly sweet and make a wonderful breakfast quick bread or are fabulous for a High Tea!

Provided by Recipe Baroness

Categories     Scones

Time 35m

Yield 16 scones

Number Of Ingredients 6

2 cups all-purpose flour
1/4 cup sugar
3 tablespoons baking powder
1/4 teaspoon salt
1/4 cup butter (Cold)
8 ounces whipping cream

Steps:

  • Heat oven to 400 degrees.
  • In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
  • Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
  • Add in the Whipping cream and stir.
  • On a floured surface, gently knead dough 5 or 6 times.
  • Cut dough in half.
  • Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
  • Sprinkle with sugar and bake for 15 minutes or until golden brown.
  • Cut into wedges and serve warm.

Nutrition Facts : Calories 144.6, Fat 8.3, SaturatedFat 5.1, Cholesterol 27.1, Sodium 266.7, Carbohydrate 16.1, Fiber 0.4, Sugar 3.2, Protein 1.9

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

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

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.

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