Cream Scone Recipe
As a professional writer, I have tried and tested various scone recipes, but nothing beats the classic cream scone recipe. These scones are light, fluffy, and buttery, making them perfect for a breakfast treat or afternoon tea. In this article, I will share my favorite cream scone recipe, along with tips and FAQs to ensure that you make the best scones every time.
Recipes Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Recipe Category: Breakfast or dessert
- Recipe Cuisine: British
- Aggregate Rating: 4.9/5
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse sand.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the dough.
- Turn the dough out onto a floured surface and knead gently until smooth.
- Pat the dough into a circle about 1 inch thick and cut it into 8-10 wedges.
- Place the wedges onto the prepared baking sheet and brush the tops with a little heavy cream.
- Bake for 15-18 minutes or until the scones are golden brown on top.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Table
| Nutrition Information | Amount per serving |
|---|---|
| Calories | 288 |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Cholesterol | 68mg |
| Sodium | 280mg |
| Total Carbohydrate | 32g |
| Dietary Fiber | 1g |
| Total Sugars | 7g |
| Protein | 4g |
Recipes FAQ
- Can I use milk instead of heavy cream?
Yes, but the scones may not be as rich and tender as they would be with heavy cream. - Can I freeze the scones?
Yes, you can freeze the scones for up to 3 months. Just wrap them tightly in plastic wrap and then in foil before freezing. To reheat, thaw at room temperature and then warm in a 350°F oven for 5-10 minutes. - Can I add fruit to the scones?
Yes, you can add 1/2 cup of dried fruit or fresh berries to the dough before shaping and cutting the scones. - Why did my scones turn out dry?
You may have overmixed the dough or baked the scones for too long. Be sure to handle the dough gently and check the scones after 15 minutes of baking. - Can I use salted butter?
Yes, but you may want to reduce the amount of salt in the recipe to compensate. - Can I use a food processor to make the dough?
Yes, you can pulse the dry ingredients and butter in a food processor until it resembles coarse sand. Then add the wet ingredients and pulse until just combined.
Recipes Tips
If you want to make the best cream scones, here are a few tips to keep in mind:
- Make sure that your butter is cold and cubed before adding it to the dry ingredients. This will ensure that the scones are light and flaky.
- Avoid overmixing the dough. Mix until just combined to prevent the scones from becoming tough.
- Use a pastry cutter or your fingers to cut the butter into the dry ingredients. This will ensure that the butter is distributed evenly throughout the dough.
- Don't skip the step of brushing the scones with heavy cream before baking. This will give them a golden brown color and a shiny finish.
- Let the scones cool slightly before serving. This will allow them to firm up and prevent them from falling apart.
- Enjoy the scones warm with a smear of butter or jam, or a dollop of whipped cream.