Cream Scones

Unknown Monday, April 21, 2014 Baking No comments

For amazingly light scones, the secret is this classic english cream scone recipe. Cream replaces much of the butter and milk. The dough is easy to roll out and form to bake into light airy scones. And, as you will soon discover, they are ridiculously easy to make!

Ingredients:

2 cups (260g) All - purpose flour
1/4 cup (50g) White sugar
2 teaspoons (10g) Baking powder
1/4 teaspoon Salt
1/3 cup (75g) Butter (COLD and cut into small cubes)
1 large Egg ( lightly beaten)
1 teaspoon Vanilla extract
1/2 cup (120ml) Milk

Glaze : Milk

Method:

Preheat oven to 190 degree C and place wire rack In the middle of the oven. Line a baking tray with parchment paper.
In a large bowl, whisk sifted flour, sugar, baking powder and salt together. Cut cold butter into the flour mixture with a pastry blender until it resembles coarse crumbs.
In a small measuring cup, whisk together the cream, beaten egg and vanilla extract.
Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Turn the soft dough onto a lightly floured counter and knead gently about 4 times. Then pat into a 7 inch round and 1 inch thick dough.
Use a lightly floured 2 1/2 inch cookie cutter to cut the dough into rounds. Place the rounds on the prepared baking tray.
Brush the top with a little milk. (this helps with browning)
Bake for 15 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
Remove from oven and leave to cool on wire for about 15 minutes. These scones are best the day they are baked but can cover to store for a few days.
They can even be frozen.