RECIPES FOR SCONES USING HEAVY CREAM RECIPES
CLASSIC CREAM SCONES RECIPE - FOOD.COM
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)
Total Time 1 hours 25 minutes
Prep Time 1 hours 5 minutes
Cook Time 20 minutes
Yield 14 scones
Number Of Ingredients 10
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, FatContent 8.1, SaturatedFatContent 4.9, CholesterolContent 36.5, SodiumContent 82.4, CarbohydrateContent 21.5, FiberContent 0.8, SugarContent 7.2, ProteinContent 2.7
CREAM SCONES RECIPE | ALLRECIPES
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
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 scones
Number Of Ingredients 7
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, CarbohydrateContent 52.4 g, CholesterolContent 68.7 mg, FatContent 22 g, FiberContent 1.7 g, ProteinContent 7.5 g, SaturatedFatContent 13.6 g, SodiumContent 673.9 mg, SugarContent 2.8 g
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BA'S BEST CREAM SCONES RECIPE | BON APPÉTIT
This basic scone recipe is perfect as is, but the upgrades and flavor add-ins are nothing to scoff at, either. This is part of BA's Best, a collection of our essential recipes.
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- Pecan-Oat: Toss ¾ cup old-fashioned oats and ¾ cup chopped toasted pecans into flour mixture before adding butter. Sprinkle ¼ cup oats along with demerara sugar over scones before baking.
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CREAM SCONES RECIPE | COOKING WITH NANA LING
The ultimate scones recipe. Deliciously light and fluffy, and no need to rub in butter!
From cookingwithnanaling.com
Reviews 5
Total Time 28 minutes
Category Dessert, Snack
Cuisine Australian, British
Calories 134 kcal per serving
From cookingwithnanaling.com
Reviews 5
Total Time 28 minutes
Category Dessert, Snack
Cuisine Australian, British
Calories 134 kcal per serving
- Enjoy with cream and jam.
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PERFECTLY BUTTERY CREAM SCONES - COUNTRY LIVING
This slightly sweet scone—and four variations—will become your new go-to recipe.
From countryliving.com
Total Time 55 minutes
Category feed a crowd, breakfast, main dish, side dish, snack
From countryliving.com
Total Time 55 minutes
Category feed a crowd, breakfast, main dish, side dish, snack
- Preheat oven to 425°F. Whisk together flour, sugar, baking powder, and salt in a bowl. Cut butter into flour mixture with two forks or a pastry blender until crumbly and mixture resembles small peas. Freeze until butter is hard, 14 to 16 minutes. Add cream stirring with a fork just until dry ingredients are moistened. Gently knead into a ball in the bowl. Turn dough out onto a baking sheet lined with parchment paper. Pat dough into an 8-inch circle (about ¾- to 1-inch thick). Cut into 8 wedges; separate wedges about ½ inch. Brush with egg. Bake, rotating baking sheet once, until golden brown and center is firm, 22 to 25 minutes. Transfer to a wire rack; cool 10 minutes. Drizzle with Buttermilk Glaze. Make Buttermilk Glaze: Whisk together confectioners' sugar, buttermilk, and vanilla extract in a bowl until smooth. Omit Buttermilk Glaze. Whisk tangerine zest, 1/3 cup tangerine marmalade, and finely chopped fresh rosemary into cream. Microwave 1/4 cup tangerine marmalade and 1 teaspoon finely chopped fresh rosemary until just melted. Brush over warm scones. Garnish with small rosemary sprig. Reduce sugar to 2 tablespoons and omit Buttermilk Glaze. Toss scallions, crumbled feta, and cracked black pepper into flour mixture before adding cream. Toss blueberries, lemon zest, and finely crushed lavender blossoms into flour mixture. Sprinkle glazed scones with a few lavender blossoms. Reduce sugar to 2 tablespoons. Toss country ham, shredded extra sharp Cheddar, jalapeño into flour mixture. Top dough wedges with jalapeño slices before baking.
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Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.
From marthastewart.com
Reviews 3.6
Category Bread Recipes
From marthastewart.com
Reviews 3.6
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- Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.
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CREAM TEA SCONES | KING ARTHUR BAKING
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CREAM SCONES RECIPE - FOOD.COM
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.
From food.com
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From simplyrecipes.com
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