Cream Scones
These scones have a wonderful texture and provide a great basis for experimentation with different fruits and flavours,
including adding sweet white chocolate to balance tart cranberries. Yum!
Cream Scones
Yield: 12 scones
Prep time: 15 MinCook time: 22 MinTotal time: 37 Min
When I told my friend Quentina that I was planning on starting a home baking business she suggest that I had to make scones. "Everyone loves scones" she said and she was right. At one of the markets where I road tests the concepts, these scans were a big hit - I sold out within an hour.
Ingredients
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment or a silicone mat.
- Store the egg and cream together.
- Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
- Pour the egg, cream and fruit over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.
- Lightly dust a work surface with flour and turnout the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking - just add about 2 minutes to the baking time).
- Bake the scones for 2- to 22 minutes, or until their tops are golden and firms. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.