Cream Scones

by Angie Liew

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!

 
Print Recipe
Print Recipe
Cream Scones
By Angie Liew of Huang Kitchen
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!
Serving For
7round scones ( 2 1/2 inch cookie cutter)
Serving For
7round scones ( 2 1/2 inch cookie cutter)
Ingredients
Glaze :
Change Servings?
round scones ( 2 1/2 inch cookie cutter)
Change Unit?
Change Servings?
round scones ( 2 1/2 inch cookie cutter)
Change Unit?
Instructions
  1. Preheat oven to 190 degree C and place wire rack In the middle of the oven. Line a baking tray with parchment paper.
    Preheat oven to 190 degree C and place wire rack In the middle of the oven. Line a baking tray with parchment paper.
  2. 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 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.
  3. In a small measuring cup, whisk together the milk, beaten egg and vanilla extract.
    In a small measuring cup, whisk together the milk, beaten egg and vanilla extract.
  4. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
    Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
  5. 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.
    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.
  6. Use a lightly floured 2 1/2 inch cookie cutter to cut the dough into rounds. Place the rounds on the prepared baking tray.
    Use a lightly floured 2 1/2 inch cookie cutter to cut the dough into rounds. Place the rounds on the prepared baking tray.
  7. Brush the top with a little milk. (this helps with browning)
    Brush the top with a little milk. (this helps with browning)
  8. Bake for 15 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
    Bake for 15 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
  9. Remove from oven and leave to cool on wire for about 15 minutes.
    Remove from oven and leave to cool on wire for about 15 minutes.
  10. These scones are best the day they are baked but can cover to store for a few days. They can even be frozen.
    These scones are best the day they are baked but can cover to store for a few days. They can even be frozen.
Save This Recipe
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic
 
 
 
The scones are baked in preheated oven until they rise appreciably until golden brown.
 
Cool the scones briefly on wire rack
 
 
 
Or let them cool completely. Then freeze them in plastic bags. Frozen scones will keep for months.
 
 
But, we don’t want to freeze all of them, do we?  We want to eat some of them right away!

 

This tender English Cream scone is certainly light, moist, fluffy and buttery.
 Like ” melt in your mouth” scones.
 

With jam and a pat of butter, these scones are sure to impress anyone …….  but most of all YOURSELF
 

SO ENJOY!

Leave a Comment

You may also like these recipes

Do NOT follow this link or you will be banned from the site!