Cream Scones

by Ai Qi on 22nd Mar, 2012

Posted by
Ai Qi
Date:
22/03/2012
Tags:
scones cream

Want something quick to fill your growling stomach? These cream scones are one of the best things that I baked that gives almost instant gratification. Quick preparation, short baking time, what more can you ask for? I got the recipe from, once again, "The Art and Soul of Baking" by Cindy Muschet.

Cream Scones

Ingredients:
  • 10 oz unbleached all-purpose flour
  • 1.75 oz sugar
  • 2.5 tsps baking powder
  • 1/4 tsp salt
  • 4 oz cold unsalted butter, cut into 1/2-inch cubes
  • 8 oz chilled heavy whipping cream
  • 1 egg lightly beaten
10 oz unbleached all-purpose flour
['unbleached all-purpose flour']
1.75 oz sugar
['sugar']
2.5 tsps baking powder
['baking powder']
1/4 tsp salt
['salt']
4 oz cold unsalted butter, cut into 1/2-inch cubes
['cold unsalted butter']
8 oz chilled heavy whipping cream
['chilled heavy whipping cream']
1 egg lightly beaten
['egg']
Recipe:
Preheat oven to 425C. Line the baking sheet with parchment paper.

Place the flour, sugar, baking powder and salt in the bowl of the food processor (yes, food processor, not mixing bowl) and process for 10 seconds to blend well.

Add the cold butter pieces and pulse 5 times, or until the butter is cut into medium pieces.

Add the cream and pulse another 20 times, or until the dough holds together in small, thick clumps.

Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.

Pat the down flat to about 1 inch thick. Cut the dough in circles using a cookie cutter (the book suggested patting the dough n a circle and cut into 8 equal wedges). Transfer to the prepared baking sheet, spacking them about 2 inches apart.

Brush the tops with a thin coating of the lightly beaten egg. Sprinkle evenly with some sugar (you can use raw sugar for more crunch and a touch of brown sugar flavor).

Bake the scones for 14 to 16 minutes, until firm to the touch and golde brown. Transfer to the track and let cool for 5 minutes. Serve the scones warm or at room temperature.

Storing

Once baked, serve the scones within 2 hours, when they are at their freshest and most appealing. Keep them uncovered at room temperature until serving time.
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