There's nothing like a warm scone straight out of the oven is there?
I've tried many scone recipes and actually have this one right here on the blog, but I love this cream scone version from Joy of Baking...so good.
Next on my list to try will be some Devonshire Cream. YUM!
Here's a tip.....make sure your baking powder has NOT expired, or you'll end up with great tasting scones but ones that didn't rise much at all. Like the ones that I ended up with this morning, usually they're nice and big and fluffy.
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whipping cream or milk
Glaze:
Cream
Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.
The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla.
Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds.
Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.
Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean.
Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.
These scones freeze very well.
Makes about 10 - 2 1/2 inch (6.5 cm) round scones.
I've tried many scone recipes and actually have this one right here on the blog, but I love this cream scone version from Joy of Baking...so good.
Next on my list to try will be some Devonshire Cream. YUM!
Here's a tip.....make sure your baking powder has NOT expired, or you'll end up with great tasting scones but ones that didn't rise much at all. Like the ones that I ended up with this morning, usually they're nice and big and fluffy.
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whipping cream or milk
Glaze:
Cream
Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.
The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla.
Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds.
Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.
Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean.
Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.
These scones freeze very well.
Makes about 10 - 2 1/2 inch (6.5 cm) round scones.
