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.
Ingredients
- Melted unsalted butter, for the baking sheet
- 2 cups (10 1/2 oz) self-rising flour, plus extra for dusting
- Pinch of salt
- 1/2 stick (2 oz) unsalted butter, cubed, softened slightly
- 2 tablespoons superfine sugar (or granulated sugar blitzed in a food processor until finely ground)
- 1/3 cup whole milk
- 1/2 cup light cream, plus extra to glaze
- 1 teaspoon vanilla extract
- Berry jam and whipped cream, to serve
Instructions
- 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.
Notes
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.Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 41g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 12mg | Fiber: 1g | Sugar: 3g