Classic Cream Scones

"You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)"
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
photo by Pikake21 photo by Pikake21
photo by SaraFish photo by SaraFish
Ready In:
1hr 25mins
Ingredients:
10
Yields:
14 scones
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ingredients

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directions

  • Preheat oven to 425F.
  • Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, stir together the cream, egg, and vanilla.
  • Add the cream mixture to the flour mixture and stir until combines.
  • Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
  • 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 together and repeat until all the dough is used.
  • Lightly brush the tops of the scones with the egg mixture, if desired.
  • Bake for 13-15 minutes, or until lightly browned.
  • Remove the baking sheet to a wire rack and cool for 5 minutes.
  • Using a spatula, transfer the scones to the wire rack to cool.
  • Serve warm or cool completely and store in an airtight container.
  • Makes about 14 scones.
  • Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
  • My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
  • Directions as above.

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Reviews

  1. Easy and Delicious!! I changed the recipe a touch by using 1 3/4 cup flour and about 1/2 cup oats because I like an oat texture to my scones. Also I added a little more cream because of the oat and they still came out perfect!!
     
  2. it is the best ever!!!! extremely delicious!! thank you.
     
  3. Absolutely delicious. Great recipe. I made two batches: one with chocolate chips and the other with white chocolate chips, craisins, and slivered almonds. Wonderful!
     
  4. So delicious! I admit I was skeptical from the dough (seemed heavy) but scones were light moist with a lovely flavor.
     
  5. These should be named, "American Scones". Too much sugar! I grew up in a British home and my family owned a British bakery, so I had scones almost daily. These are just too sweet. I would definatly find a recipe with less sugar.
     
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Tweaks

  1. I didn't have eggs or heavy cream. I increased butter to 6 Tbps (salted), skipped salt, used 1/2 cup sour cream and about 1/3 cup half n half - enough to moisten all flour. Absolutely wonderful. Served with raspberry and marionberry jams.
     
  2. This was my first time making scones. Thank you for making it super easy! We added semi-sweet chocolate chips, and they tasted like a cross between a flaky biscuit and a cookie. I did substitute soy flour for about 1/3 of the flour, and they were ready after 12 minutes.
     
  3. YUM! This is a nice recipe for scones; one that I will always use! I actually substituted buttermilk for the heavy cream, and they came out super moist and fluffy. I also used dried blueberries, and whole wheat flour to make them healthier! I'm looking forward to enjoying these for breakfast with a nice hot cuppa joe!! Thanks!!!
     

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