Saturday, November 6, 2010

Cream Scones

Sweet scones are one of my favourites especially for breakfast. And since I do have some left overs of frozen chantily cream left from the last eclairs, I decided to enjoy Cream Scones for breakfast today. It's a long weekend for me as it was Deepavali yesterday and while I'm just at home practicing with my whisk, why not treat breakfast to everyone before they start their day.

The perfect Cream Scone has a crisp exterior with an interior that is light and fluffy with a rich buttery flavor. Cream Scones are lovely with clotted / whipped cream and jam. In short - Divine.

Cream Scone Recipe (from :

2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
  1/2 teaspoon vanilla essence
1/2 cup (120 ml) milk or heavy cream (contains 35-40% butterfat) - I just use full cream UHT milk by Magnolia

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.  
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. If making by hand, rub the butter lightly into the flour.The mixture should look like coarse crumbs. 

In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

I added some dried cranberry and sliced almonds just for variations. You could have your own too.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. 

Brush the tops of the scones with a little eggwash. This helps to brown the tops of the scones during baking.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with  softly whipped cream and your favorite jam.

Makes about 10 - 2 1/2 inch (6.5 cm) round scones.

 Love it with a dash of butter.

So do I think it's fool proof?

yes i do..

1 comment:

Paris Pastry said...

They look so delicious! I love the almond topping, never tried that before. Yum!