Cream Scones
Source of Recipe
joy of baking
List of Ingredients
2 cups (280 grams) all-purpose flour
1/3 cup (66 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) chilled, unsalted butter
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (125 ml) heavy whipping cream
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon heavy cream
Recipe
Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of 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 or two knives. 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 until just combined. Do not overmix this mixture.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a cookie cutter. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture.
Bake for 15 minutes or until lightly browned. Transfer to a wire rack to cool. Serve with Devon cream or whipping cream and jam.
These scones freeze very well.
Variation:
You could add 1/3 cup of dried red tart cherries
You could add 1/3 cup of miniature chocolate chips.
Add 2 teaspoons grated lemon peel and 1 tablespoon poppy seeds.
Add 1 tablespoon poppy seeds and use l teaspoon almond extract instead of the vanilla extract. Sprinkle top of scones with flaked almonds after you have brushed them with the egg mixture.
|
|
member logon
