Classic Cream Scones Recipe
Preparation Time: 1 hour and 5 minutes
Cooking Time: 20 minutes
Total Time: 1 hour and 25 minutes
Description:
Introducing a delightful culinary experience with Classic Cream Scones, a recipe that perfectly captures the essence of British baking, making it an absolute favorite for scone enthusiasts around the world. Imagine a delectable cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), offering a unique taste sensation that sets it apart from anything found in Germany. This recipe, adored by my German husband, is a testament to the harmonious blend of flavors and textures found in each bite.
Recipe Category: Scones
Keywords: Quick Breads, Breads, Sweet, Weeknight, Oven, Less than 4 Hours
Aggregated Rating: 5 Stars
Review Count: 29
Nutritional Information (per serving):
- Calories: 168.2
- Fat: 8.1g
- Saturated Fat: 4.9g
- Cholesterol: 36.5mg
- Sodium: 82.4mg
- Carbohydrates: 21.5g
- Fiber: 0.8g
- Sugar: 7.2g
- Protein: 2.7g
Yield: Approximately 14 scones
Ingredients:
- 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
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup currants or raisins
Instructions:
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Preheat oven: Preheat your oven to 425°F.
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Prepare baking sheet: Lightly butter a baking sheet.
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Combine dry ingredients: In a large bowl, stir together the all-purpose flour, granulated sugar, baking powder, and salt.
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Incorporate butter: Cut the chilled unsalted butter into 1/2-inch cubes and distribute them over the flour mixture. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
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Prepare cream mixture: In a small bowl, stir together the heavy cream, egg, and vanilla extract.
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Combine wet and dry ingredients: Add the cream mixture to the flour mixture and stir until well combined.
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Add currants/raisins: Stir in the currants or raisins for an extra burst of flavor (optional).
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Shape the dough: With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
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Cut out rounds: 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 and repeat until all the dough is used.
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Brush with egg mixture (optional): Lightly brush the tops of the scones with the egg mixture if you desire a golden finish.
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Bake: Bake for 13-15 minutes or until the scones are lightly browned.
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Cooling: Remove the baking sheet to a wire rack and cool for 5 minutes.
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Transfer to wire rack: Using a spatula, transfer the scones to the wire rack to cool completely.
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Serve: Serve the scones warm or cool completely and store in an airtight container.
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Variation: For a delightful twist, add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
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Personal Variation: If you prefer, try my variation with Classic Scones using 280 grams all-purpose flour, 65 grams granulated sugar, 2 teaspoons baking powder, 1/8 teaspoon salt, 110 grams chilled unsalted butter, 6 tablespoons milk, 1 large egg, 1 teaspoon vanilla sugar, and 125 grams raisins. Follow the same directions as above.
Indulge in the irresistible charm of these Classic Cream Scones, a culinary masterpiece that marries simplicity with sophistication, creating an unforgettable treat for your taste buds. Whether served with clotted cream and jam or enjoyed on their own, these scones are sure to elevate any tea time or brunch gathering to a new level of culinary delight.
