Recipes from the Internet

Cream Scones

Cream scones are a true delight, fresh out of the oven and topped with jam and cream. Or just butter. Flaky and tender, these lovely little snacks can be on the table in about half an hour. Pour a cuppa and settle in for a cozy afternoon break.

A blue and white saucer with a knife and 2 halves of a cream scone, topped with jam and whipped cream.

Adapted from Anneka Manning | Bake Class Step by Step | Murdoch Books, 2021

I have vivid memories of baking batches of scones at shearing time. I would bundle them together in a tea towel to keep them warm and take them up to the shearing shed where they would be devoured at ‘smoko’. Nowadays, scones are what I whip up if time is short–they’re simple, fast and everyone loves them.–Anneka Manning

WHAT IS THE RUBBING-IN METHOD?

The rubbing-in method is used for making scones, shortcrust pastry, and some biscuits and slices. Butter is ‘rubbed’ into flour (and sometimes other dry ingredients) with your fingertips until it is crumbly and the butter is evenly distributed (see Step 3 of this recipe).

Wet ingredients are then stirred through and the mixture forms a dough. Be sure to use your fingertips only. The palms of your hands are warmer and will melt the butter, rather than just incorporating it, giving your dough a heavy texture.

Cream Scones

A blue and white saucer with a knife and 2 halves of a cream scone, topped with jam and whipped cream.

Cream scones are a true delight, fresh out of the oven and topped with jam and cream. Or just butter. Flaky and tender, these lovely little snacks can be on the table in about half an hour. Pour a cuppa and settle in for a cozy afternoon break.

Anneka Manning

Prep 15 mins

Cook 15 mins

Total 30 mins

Dessert

British

No ratings yet

  • Preheat oven to 425°F (220°C) with a rack set in the middle position.

  • Lightly coat a rimmed baking sheet with melted butter. Lightly dust with flour and shake off any excess.
  • In a large bowl, sift flour and salt together. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the center.

  • In a medium bowl, combine milk, cream, and vanilla. Add milk mixture to flour mixture and use a round-ended knife to mix with a cutting action until the dough comes together in clumps.

  • Use lightly floured hands to bring the dough together–it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about six times) to bring it together in a ball.

  • Using the palm of your hand, flatten dough into a 6-inch (15 cm) square about 3/4-inch (2 cm) thick. Flour a knife and cut dough into 9 portions, place them on the prepared baking sheet, about 3/4-inch (2 cm) apart.

  • Using a pastry brush, lightly brush the top of each scone with a little extra cream. Dust with a little extra flour.
  • Bake until scones are lightly golden and cooked through, 13 to 15 minutes. They’re ready if they sound hollow when you tap them on the base.

  • Serve warm or at room temperature, split and topped with jam and cream. These scones are best eaten the day they are made.

Variations

Sultana Scones
Add 3 1/2 oz (100 g) sultanas (golden raisins) with the sugar in Step 3.
Cinnamon & Date Scones
Add 1 teaspoon ground cinnamon with the flour and salt, and add 3 1/2 oz (100 g) chopped pitted fresh or dried dates with the sugar in Step 3.
Cheese Scones
Add 1/4 cup (1 oz / 25 g) finely grated parmesan cheese and 1/2 cup (1 3/4 oz, 50 g) finely shredded, sharp cheddar cheese to the flour mixture, after rubbing in the butter.
Omit the sugar and vanilla, and add the milk and cream as directed.
Sprinkle with 1/4 cup (1 oz / 25 g) extra finely shredded sharp cheddar cheese after brushing the tops of the scones with cream.
Serve split and spread with butter.

Serving: 1servingCalories: 227kcal (11%)Carbohydrates: 41g (14%)Protein: 7g (14%)Fat: 3g (5%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mg (3%)Sodium: 12mg (1%)Potassium: 72mg (2%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 85IU (2%)Vitamin C: 1mg (1%)Calcium: 23mg (2%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published October 1, 2021

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Source

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *