Creamscones Recipes

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CLASSIC CREAM SCONES

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



Classic Cream Scones image

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

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)

CLASSIC CREAM SCONES

Being a vintage cookbook collector is a bit like any hobby--it starts off reasonable, maybe one book here or there, on a topic of interest. But a few years in, it's obvious that your hobby is a bit more of an obsession. I have run out of shelf space, my husband has ineffectively put a moratorium on any new old books, and I have an arcane organizational system, based on regional cuisine. I'm officially hooked. The books by Louis P. De Gouy make up a substantial percentage of shelf space, and with good reason--they're brilliant. Written with the passion and love of a true nerd, it's obvious that De Gouy enjoys eating as much as cooking. One recipe has always eluded me: perfect scones. I grew up eating Australian-style scones (my mom and nana are both Aussies), which are quite different from their American cousins. American scones (rhymes with "owns") are basically muffin tops. Sweet with a nice crumbly texture. Australian scones (rhymes with "hans") are barely sweet (that's what the jam is for!) with a delicate, ephemeral texture. I had a very specific flavor and texture in mind, but could never quite get it right. One day I was flipping through my vintage cookbook collection and came across De Gouy's scone section in "The Bread Tray." My eyes immediately went to "Cream Scones II." Rich and with only a few teaspoons of sugar, these seemed like just the thing. I made some adjustments to lighten the texture, and here we have a perfect Aussie scone. Make sure to have several jars of your favorite jam ready--an entire plate will easily disappear. They're remarkable easy to freeze too (I freeze the cut-out dough for on demand scones)!

Provided by Claire Thomas : Food Network

Categories     dessert

Time 35m

Yield 8 scones

Number Of Ingredients 8



Classic Cream Scones image

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Sift together the flour, sugar, baking soda, cream of tartar and salt in a large bowl. Cut the butter into the dry mixture using a pastry cutter (or very quickly with your fingertips). Add the cream and the eggs, stirring together into a dough.
  • Turn the dough out onto a lightly floured surface and pat into an 8- to 9-inch-wide, 1/2-inch-thick circle. Cut into 8 triangles. Spread the triangles across the tray. Bake until toasted on the bottom and lightly golden on top, 15 to 20 minutes.

2 cups all-purpose flour, plus more for the surface
1 tablespoon granulated sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cold and cubed
1/2 cup heavy cream
2 large eggs, well beaten

CREAM SCONES

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



Cream Scones image

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

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

CREAM SCONES

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



Cream Scones image

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.

2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon baking powder
1 cup heavy cream (35%)

CREAM SCONES WITH CURRANTS

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 9



Cream Scones with Currants image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
  • In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.

1 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
2 teaspoons finely grated orange zest
1/4 cup dried currants
1 large egg
4 to 5 tablespoons heavy cream or half-and-half

THE BEST SCONES

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10



The Best Scones image

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
  • Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
  • Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

FRESH CREAM SCONES

This recipe was given to me by my niece Roshini Allmeier from Germany. She got this recipe from her cousin Rena Jaganath (my other niece) from Australia.

Provided by Veni Singh

Categories     Scones

Time 30m

Yield 11 serving(s)

Number Of Ingredients 3



Fresh Cream Scones image

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.

Nutrition Facts : Calories 437.8, Fat 34.5, SaturatedFat 21.4, Cholesterol 127, Sodium 35.7, Carbohydrate 29, Fiber 0.6, Sugar 9.2, Protein 4.2

2 cups self raising flour
1/2 cup caster sugar
300 ml fresh cream or 250 ml fresh cream plus 50ml milk

SIMPLE SCONES

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9



Simple Scones image

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.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

CREAM SCONES

Courtesy Cook's Illustrated Magazine. Oatmeal-Raisin Scones: substitute 1 cup rolled oats for 1/2 cup all-purpose flour. Increase sugar to 4 tablespoons and butter to 6 tablespoons. Replace currants with 3/4 cup raisins. Ginger Scones: substitute 1/2 cup chopped crystallized ginger for currants.

Provided by DrGaellon

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9



Cream Scones image

Steps:

  • Adjust oven rack to middle position and heat oven to 425 degrees.
  • Place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. Pulse six times.
  • Remove food processor cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
  • Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
  • Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.).
  • Brush tops of scones with 1 tbsp heavy cream and sprinkle with 1 tbsp sugar. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 337.2, Fat 19.2, SaturatedFat 11.9, Cholesterol 62.4, Sodium 295.8, Carbohydrate 38.1, Fiber 1.5, Sugar 12.5, Protein 4.3

2 cups unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury (10 ounces by weight)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
1/2 cup currants
1 cup heavy cream
1 tablespoon heavy cream, for glaze
1 tablespoon sugar, for glaze

CREAM SCONES

Provided by Molly O'Neill

Categories     brunch, side dish

Time 30m

Yield 8 large scones

Number Of Ingredients 5



Cream Scones image

Steps:

  • Preheat the oven to 400 degrees and position a rack in the top third of the oven. Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center of this mixture, add 1 1/4 cups of cream and stir the dry ingredients into the wet ingredients with a fork. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more cream, a tablespoon at a time, if the dough seems too dry.
  • Use a large serving spoon or cup measure to drop the batter onto an ungreased baking sheet, allowing at least 2 inches between each scone. Brush the top of each with heavy cream and bake until golden, about 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 191 milligrams, Sugar 10 grams

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 to 1 1/2 cups heavy cream, plus more for brushing the scones

ENGLISH CREAM SCONES

Make and share this English Cream Scones recipe from Food.com.

Provided by Frank Butcher

Categories     Scones

Yield 8 scones

Number Of Ingredients 7



English Cream Scones image

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.

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

CREAM SCONES

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.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 to 10

Number Of Ingredients 9



Cream Scones image

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  • Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
  • Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
  • 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.

2 cups all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
Strawberry preserves, for serving
Softly whipped cream, for serving

CLASSIC SCONES WITH JAM & CLOTTED CREAM

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 15m

Number Of Ingredients 9



Classic scones with jam & clotted cream image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
  • Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
  • Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
  • Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
  • Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

CREAM SCONES

These tender, fluffy scones are flavored with juicy currants soaked in orange liqueur.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 20 scones

Number Of Ingredients 12



Cream Scones image

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a small bowl, combine Grand Marnier, dried fruit, and orange zest. Allow fruit to plump, at least one hour or up to overnight in the refrigerator.
  • In a large bowl, whisk together cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Transfer one half of the flour mixture to a food processor. Add the butter and pulse several times to combine. Do not over-process; some butter pieces should remain the size of large peas, while others pieces will be smaller.
  • Add the contents of the food processor back to the bowl with the dry ingredients. Stir to combine.
  • In a small bowl, whisk to combine the cream, egg, and egg yolk. Create a well in the middle of the flour mixture and gradually add the cream mixture. Using a large spatula or wooden spoon, draw the dry ingredients over the wet ingredients, being sure to scrape from the bottom of the bowl to incorporate the dry crumbs. Add the plumped fruit and gently mix. Do not overwork the dough.
  • Turn dough out onto lightly floured work surface. Pat into a narrow rectangle about 1 inch thick. With the short side facing you, fold rectangle into thirds like a business letter. Turn dough a quarter turn clockwise, so the flap opening faces right, like a book. This is the first turn.
  • With a rolling pin or your hands, gently pat into another narrow rectangle, about 1 inch thick. Repeat folding and turning process to complete a second turn.
  • Using lightly floured hands, pat dough out into a 1 1/4-inch-thick rectangle. Cut out rounds, spaced as closely together as possible, using a floured 2-inch round biscuit cutter. Dough may be rerolled once and additional rounds may be cut out.
  • Transfer rounds to prepared baking sheet, about 1 1/2 inches apart. Brush with egg white and sprinkle with fine sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool 15 minutes on a wire rack before serving, or serve at room temperature.

1/4 cup Grand Marnier
1 cup dried cherries, currants, or raisins
2 teaspoons orange zest
2 cups cake flour, sifted
1 1/2 cups all-purpose flour, plus more for work surface
6 tablespoons granulated sugar
5 teaspoons baking powder
1 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, cut into small pieces, chilled
1 cup heavy cream
1 large egg plus 1 large egg yolk (reserve 1 egg white for egg wash)
Fine sanding sugar, for sprinkling

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From bonappetit.com


SCONE RECIPES | BBC GOOD FOOD
Ice cream scones. A star rating of 3.9 out of 5. 6 ratings. Bake super quick scones using ice cream as the base batter. Serve in the traditional way with jam and cream, plus a pot of tea, to wow any impromptu guests . Easy fluffy scones. A star rating of 4.8 out of 5. 137 ratings. These are the business - light but with a nice crusty outside. Prune & almond scones. A star rating of …
From bbcgoodfood.com


CREAM SCONES RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
Cream Scones: Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a baking sheet with parchment paper. In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips. (The mixtu
From joyofbaking.com


CREAM SCONES RECIPE - TODAY'S PARENT
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Combine flour, sugar, baking powder and salt in a bowl and stir with a fork to blend. Stir in 1 3/4 cups whipping cream, or just enough to bring mixture together into a wet dough. Turn dough out onto a light floured surface and pat or roll to about a 1/2 inch thick.
From todaysparent.com


CREAM SCONES - RECIPE - FINECOOKING
Cream Scones. By Rose Levy Beranbaum Fine Cooking Issue 122. Scott Phillips. Servings: 8. While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling …
From finecooking.com


SIMPLE CREAM SCONE RECIPE FOR KIDS - AMERICA'S TEST KITCHEN
They may be called cream scones, but a big part of the magic of these scones comes from the butter. Adding little pieces of cold butter to the flour mixture (with the help of the food processor) creates little pockets of butter in the dough. When the scones are baking, the water in that butter turns into steam. That steam creates little pockets of air, which help the scones turn out super ...
From americastestkitchen.com


STRAWBERRY CREAM SCONES | FOODTALK
Strawberry Cream Scones. Strawberry Cream Scones are tender scones that are perfect for breakfast or brunch. Weekends will become better with scones! Chocolate is the food most of us associate with Valentine’s Day and the fruit that is mostly associated with the holiday is strawberries. With both marscapone and heavy cream, these rich scones ...
From foodtalkdaily.com


24 CREAM SCONES IDEAS | SCONES, COOKING RECIPES, YUMMY FOOD
Apr 14, 2019 - Explore Siyabulela Mashiyi's board "Cream scones", followed by 1,187 people on Pinterest. See more ideas about scones, cooking recipes, yummy food.
From pinterest.ca


CREAM SCONES - PRETTY. SIMPLE. SWEET.
Place scones on prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
From prettysimplesweet.com


THE BEST CLASSIC CREAM SCONES - THE FLAVOR BENDER
Cream scones are the most basic of all scones. They are somewhat similar to American buttermilk biscuits, but flakier. Classic cream scones are a great canvas on which to build different flavor and texture profiles. The first scone I ever made was a classic cream scone in 2011, thanks to one epic Australian grandma who was also my client back ...
From theflavorbender.com


CLASSIC CREAM SCONES RECIPE - QUICK AND EASY!
cream scones and the hot debate! These classic pastries are an essential part of the famous British cream tea: the tradition of taking afternoon tea with scones, clotted cream, and jam.Both Cornwall and Devon claim ‘ownership’ of the cream tea, and whether the cream or the jam goes down first on the scones is also a matter of fierce debate.
From theviewfromgreatisland.com


THE OLD FASHIONED WAY: CLOTTED CREAM AND SCONE RECIPE
On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, NY. Trewin, Carol (2005). Gourmet Cornwall. Alison Hodge, Cornwall, UK. Lane, John. In Praise of Devon: A Guide to its People, Places, and Character. Green Books, Cambridge, UK. Mendelson, Anne (2008). Milk: The Surprising Story of Milk through the Ages. Knopf, New …
From toriavey.com


CREAM SCONES RECIPE | IN A SOUTHERN KITCHEN
Cream Scones Recipe. The recipe comes together quickly and goes right into the oven. Your cream scones will be done from start to finish in about half an hour. Just whisk a little salt and baking powder into your flour, add a couple of tablespoons granulated sugar, then cut in butter and stir in the cream. Pat the dough into a round about the ...
From southernfoodandfun.com


CREAM SCONES | BAKING RECIPES | SBS FOOD
Instructions. Preheat the oven to 220°C. Line a baking tray with non–stick baking paper. Put the flour and salt in a medium bowl. Use your fingertips to rub in the butter until the mixture ...
From sbs.com.au


SCONE RECIPES - EASY, SOFT, BLUEBERRY & MORE - TASTE OF HOME
Strawberries and Cream Scones. I took a leap and veered from Mom's original shortcake recipe to create this scone recipe with cream and strawberries. Instead of a short biscuit, I made light sweet-cream scones for the shortcake part. The difference was delightful! —Martha Laviolette, South Rockwood, Michigan . Mini Sweet Potato Scones with Rosemary & Bacon. Everyone …
From tasteofhome.com


43 SCONE RECIPE IDEAS IN 2022 | SCONE RECIPE, COOKING ...
Jan 21, 2022 - Explore Pat Mitten's board "Scone recipe" on Pinterest. See more ideas about scone recipe, cooking recipes, scones recipe easy.
From pinterest.ca


CREAM SCONES - CRECIPE.COM
Recipe of Cream Scones food with ingredients, steps to cook and reviews and rating. Tweet. New recipes ; Best recipes; My recipes; Find recipes: Cream Scones . Get this all-star, easy-to-follow Cream Scones recipe from Paula Deen. Visit original page with recipe. Bookmark this recipe to cookbook online. Directions Preheat the oven to 450 degrees F.Sift the flour, and then add the …
From crecipe.com


CREAM SCONES - EASY RECIPE! - KRISTINE'S KITCHEN
Instructions. Preheat oven to 425° F with a rack in the middle position. Line a baking sheet with parchment paper and set aside. Place flour, baking powder, sugar, and salt in the bowl of a food processor. (Alternatively, see note about mixing scone dough by hand.) Pulse a few times to combine the dry ingredients.
From kristineskitchenblog.com


MASTER SCONES RECIPE (ANY FLAVOR!) - SALLY'S BAKING ADDICTION
A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible. Messy and crumbly is a good thing! Whisk the wet ingredients together. Mix wet ingredients and dry ingredients. Mix together, then pour out onto the counter. Form into a disc and cut into wedges. Wedges are easiest, but you can make 10 …
From sallysbakingaddiction.com


CREAM SCONES - ALL-BRAN
Our Food . Makes : 12 scones. Cream Scones. Made with half and half cream, these afternoon treats are definitely a rich, and delicious, companion for a cup of tea. Per serving. Calories: 140: Dietary Fiber: 2: Ingredients. 425 ml or 1 3/4 cups all-purpose flour; 15 ml or 1 tbsp granulated sugar; 15 ml or 1 tbsp baking powder; 2 ml or 1/2 tsp salt; 125 ml or 1/2 cup All-Bran Original* …
From allbran.ca


JAM & CREAM SCONES | LITTLBOWBUB ON PATREON
Official Post from Littlbowbub
From patreon.com


STRAWBERRY AND CREAM SCONES – EVERY MAMA NEEDS
Food. Strawberry and Cream Scones. Updated on July 5, 2021 June 11, 2021. Irene Emmert Leave a Comment on Strawberry and Cream Scones. Want to utilize excess strawberries into cozy desserts? Try this strawberry and cream scone recipe. Your kids will surely love it. Ingredients: all-purpose flour (sifted) = 2 cups ; baking powder = 1 tablespoon; …
From evymama.ca


CREAM TEA SCONES - KING ARTHUR BAKING
Cream scones vs. butter scones. By Kye Ameden. Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar. 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 …
From kingarthurbaking.com


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