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    You are in: Home / Recipes / Cream Scones Recipe
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    Cream Scones

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Linda Johansen's Note:

    (from How to Cook Everything-Mark Bittman)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 450.
    2. 2
      Mix dry ingredients together, reserving 1 Tbsp sugar.
    3. 3
      Cut butter into bits and rub into dry ingredients until thoroughly blended.
    4. 4
      (Or pulse in food processor). Beat 2 eggs with cream, and blend into dry ingredients with a few swift strokes.
    5. 5
      Use only a few more strokes to add raisins.
    6. 6
      Turn dough onto lightly floured surface and knead 10 times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
    7. 7
      Press the dough into a 3/4 inch rectangle and cut into 2 inch rounds with a biscuit cutter or glass.
    8. 8
      Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again; this recipe will produce 10-14 biscuits.
    9. 9
      Beat the remaining egg with 1 tablespoonful of water and brush the top of each scone; sprinkle each with a little of the remaining sugar.
    10. 10
      Bake 7-9 minutes, or until the scones are a beautiful golden brown.
    11. 11
      These keep better than biscuits, but should still be eaten the same day you make them.
    12. 12
      Seven Easy Additions to Cream Scones:
    13. 13
      --Stir one-half cup or more chopped nuts into the prepared batter.
    14. 14
      --Use up to fifty percent whole wheat flour.
    15. 15
      --Substitute fresh fruit (apples, pears, peaches), whole berries (blueberries, cranberries) or minced dried fruit (figs, apricots) for the raisins.
    16. 16
      --Add one teaspoonful or more of cinnamon or ginger, or a pinch of nutmeg or allspice to the dried ingredients.
    17. 17
      --Add one-half cup grated cheese along with the eggs and cream; reduce the sugar to one teaspoon.
    18. 18
      --Add minced fresh herbs to taste-dill, parsley, and chevril are especially good; reduce the sugar to one teaspoonful.
    19. 19
      --Add one-half cup or more of minced cooked meat along with the eggs and cream; reduce the sugar to one teaspoon.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on October 08, 2001

      45

      Only takes thirty minutes, and they are good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2005

      35

      I'm so sorry to say that these were teribble. They were so sticky, I added 1/2 cup of flour but it needed more like 2 cups more and I didn't have any extra flour at the time. When they came out of the oven they looked amazing! I had just spooned it all into one big lump and it crusted over wonderfully! but when I cut into them to see if they were done I found it almost as if I had never put them in the oven, so I tuned it down to 300 and let it cook fo 20 minutes or so. They were okay, but the consistance was not good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream Scones

    Serving Size: 1 (95 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 294.5
     
    Calories from Fat 157
    53%
    Total Fat 17.5 g
    26%
    Saturated Fat 10.3 g
    51%
    Cholesterol 119.4 mg
    39%
    Sodium 571.4 mg
    23%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 0.8 g
    3%
    Sugars 3.3 g
    13%
    Protein 6.1 g
    12%

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