Fresh Cream Scones Recipes

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.

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.

FRESH CREAM SCONES

Steps:

• Sift flour into abowl.
• Add sugar.
• Add cream and mix well, mixture must be sticky and not dry.
• Place spoonfulls into greased muffin pan.
• Bake at 180 degrees for approx 15-20 minutes.
• Remove from oven when done and cover with a tea cloth to keep warm.
• Serve with, cream & jam or butter & cheese.

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.