English Cream Scones Recipes

Steps:

• Preheat oven to 450 degrees F.
• Combine dry ingredients.
• Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal.
• Set aside. Reserve a little of the egg whites (to brush over tops of scones) and beat eggs until light. Stir in milk.
• Make a well in the dry ingredients and add liquid all at once, stirring with a fork vigorously until dough comes freely from the sides of the bowl.
• Turn dough out onto a lightly floured surface and pat dough out to 3/4-inch thickness.
• Cut into 8 triangles or squares or form into "biscuits".
• Brush tops with egg whites and sprinkle generously with sugar.
• place on an ungreased baking sheet. Bake for 12 to 15 minutes or until tops are golden.
• Variations: Raisin Scones Add to dry ingredients 1/2 cup seedless raisins, currants, Craisins or other fruits (fresh blueberries or raspberries, apple chunks etc). Cheese Scones Reduce sugar to 1 tsp Add 1 cup of shredded sharp cheese to dry ingredients.
• Do Not sprinkle with sugar before baking.

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

Steps:

• 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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

Steps:

• Heat oven to 400 degrees.
• In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
• Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
• Add in the Whipping cream and stir.
• On a floured surface, gently knead dough 5 or 6 times.
• Cut dough in half.
• Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick. Cut into 8 wedges each but do not separate.
• Sprinkle with sugar and bake for 15 minutes or until golden brown.
• Cut into wedges and serve warm.