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
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
"EVERYTHING" CREAM CHEESE
Give any bread the savory taste of an everything bagel with this garlicky, seed-sprinkled spread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 6
Steps:
- Combine sesame seeds, poppy seeds, and onion with garlic flakes. Stir half the mixture into cream cheese. Smear on a plain toasted bagel, topped with extra seeds, or serve as a spread to amp up crackers.
CREAM CHEESE SCONES
I adapted this from a savory recipe because they were so good, I thought they would make a wonderful sweet scone.
Provided by MJMommy13
Categories Breads
Time 20m
Yield 16 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
- Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
- Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
- Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
- Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.
Nutrition Facts : Calories 141.4, Fat 5.9, SaturatedFat 3.5, Cholesterol 17, Sodium 267.6, Carbohydrate 19.1, Fiber 0.5, Sugar 3.4, Protein 2.8
BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE
Provided by Molly Yeh
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
- For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
- Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.
CREAM SCONES
Make and share this Cream Scones recipe from Food.com.
Provided by Linda Johansen
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450.
- Mix dry ingredients together, reserving 1 Tbsp sugar.
- Cut butter into bits and rub into dry ingredients until thoroughly blended.
- (Or pulse in food processor). Beat 2 eggs with cream, and blend into dry ingredients with a few swift strokes.
- Use only a few more strokes to add raisins.
- Turn dough onto lightly floured surface and knead 10 times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
- Press the dough into a 3/4 inch rectangle and cut into 2 inch rounds with a biscuit cutter or glass.
- Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again; this recipe will produce 10-14 biscuits.
- Beat the remaining egg with 1 tablespoonful of water and brush the top of each scone; sprinkle each with a little of the remaining sugar.
- Bake 7-9 minutes, or until the scones are a beautiful golden brown.
- These keep better than biscuits, but should still be eaten the same day you make them.
- Seven Easy Additions to Cream Scones:
- --Stir one-half cup or more chopped nuts into the prepared batter.
- --Use up to fifty percent whole wheat flour.
- --Substitute fresh fruit (apples, pears, peaches), whole berries (blueberries, cranberries) or minced dried fruit (figs, apricots) for the raisins.
- --Add one teaspoonful or more of cinnamon or ginger, or a pinch of nutmeg or allspice to the dried ingredients.
- --Add one-half cup grated cheese along with the eggs and cream; reduce the sugar to one teaspoon.
- --Add minced fresh herbs to taste-dill, parsley, and chevril are especially good; reduce the sugar to one teaspoonful.
- --Add one-half cup or more of minced cooked meat along with the eggs and cream; reduce the sugar to one teaspoon.
Nutrition Facts : Calories 294.5, Fat 17.5, SaturatedFat 10.3, Cholesterol 119.4, Sodium 571.4, Carbohydrate 28.3, Fiber 0.8, Sugar 3.3, Protein 6.1
CHEDDAR AND CREAM SCONES
Categories Bread Milk/Cream Mixer Cheese Dairy Breakfast Brunch Bake Cheddar Winter Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
- Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
- Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)
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5/5 (3)Total Time 40 minsServings 8
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Pour milk into a liquid measuring cup. Add egg and whisk to combine.
- Whisk flour, baking powder, sugar, and salt in a large bowl. Add cream cheese and butter. Using your fingers or a pastry blender, work cream cheese and butter into flour mixture until butter pieces are pea-size or smaller (cream cheese will work in more seamlessly). Pour in milk-egg mixture; stir with a wooden spoon or a silicone spatula until mostly combined. Add 2 tablespoons chives; mix with your hands until combined (dough will be stiff). Do not over-mix.
- Transfer dough to a lightly floured surface and pat into an 8-by-6-inch rectangle. Cut dough into 8 (about 3-by-2-inch) rectangles. Arrange at least 2 inches apart on baking sheet.
- Whisk egg white and 1 teaspoon water in a small bowl. Brush tops of dough rectangles with egg white mixture. Sprinkle with everything bagel seasoning and remaining 1 tablespoon chives. Bake until scones are golden brown, about 20 minutes. Serve warm.
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