CLASSIC CREAM SCONES
Being a vintage cookbook collector is a bit like any hobby--it starts off reasonable, maybe one book here or there, on a topic of interest. But a few years in, it's obvious that your hobby is a bit more of an obsession. I have run out of shelf space, my husband has ineffectively put a moratorium on any new old books, and I have an arcane organizational system, based on regional cuisine. I'm officially hooked. The books by Louis P. De Gouy make up a substantial percentage of shelf space, and with good reason--they're brilliant. Written with the passion and love of a true nerd, it's obvious that De Gouy enjoys eating as much as cooking. One recipe has always eluded me: perfect scones. I grew up eating Australian-style scones (my mom and nana are both Aussies), which are quite different from their American cousins. American scones (rhymes with "owns") are basically muffin tops. Sweet with a nice crumbly texture. Australian scones (rhymes with "hans") are barely sweet (that's what the jam is for!) with a delicate, ephemeral texture. I had a very specific flavor and texture in mind, but could never quite get it right. One day I was flipping through my vintage cookbook collection and came across De Gouy's scone section in "The Bread Tray." My eyes immediately went to "Cream Scones II." Rich and with only a few teaspoons of sugar, these seemed like just the thing. I made some adjustments to lighten the texture, and here we have a perfect Aussie scone. Make sure to have several jars of your favorite jam ready--an entire plate will easily disappear. They're remarkable easy to freeze too (I freeze the cut-out dough for on demand scones)!
Provided by Claire Thomas : Food Network
Categories dessert
Time 35m
Yield 8 scones
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Sift together the flour, sugar, baking soda, cream of tartar and salt in a large bowl. Cut the butter into the dry mixture using a pastry cutter (or very quickly with your fingertips). Add the cream and the eggs, stirring together into a dough.
- Turn the dough out onto a lightly floured surface and pat into an 8- to 9-inch-wide, 1/2-inch-thick circle. Cut into 8 triangles. Spread the triangles across the tray. Bake until toasted on the bottom and lightly golden on top, 15 to 20 minutes.
CLASSIC TEA TIME CREAM SCONES
This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday. They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. :) Hahaha...
Provided by Lalaloula
Categories Scones
Time 25m
Yield 6 7.5 cm scones
Number Of Ingredients 10
Steps:
- In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
- Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
- Add the beaten egg and enough cream to make a soft but not sticky dough.
- Turn out onto a lightly floured board and knead lightly (not more than 8 times).
- Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
- Place on a paper-lined baking sheet and brush with some cream if you like.
- Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.
Nutrition Facts : Calories 349.1, Fat 17.7, SaturatedFat 10.7, Cholesterol 82.4, Sodium 270.3, Carbohydrate 41.3, Fiber 1.1, Sugar 8.7, Protein 5.9
SCONES
For a sweet, flaky treat, bake Alton Brown's Scones recipe from Good Eats on Food Network. These scones are studded with dried currants for a fruity bite.
Provided by Alton Brown
Yield 1 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
THE BEST SCONES
The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 scones
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
- Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.
CREAM SCONES WITH CURRANTS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
- In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
RICH CREAM SCONES
From The Highlanders Cookbook... " ...and please remember that the word scone is pronounced to rhyme with "gone" not "bone"! "
Provided by Aroostook
Categories Scones
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, sugar.
- Cut in butter using pastry cutter or rubbing with fingers.
- Mix in egg and cream with a fork (add a bit a water if needed. Dough schould be slightly sticky).
- Stir in currents/raisins.
- Traditional method: Turn out on lightly floured board and pat out in a circle with dough 1/2 inch thick.
- Cut in 12 wedges.
- Drop method: Drop by spoonsful unto greased baking sheet.
- Brush tops with egg whites and sprinkle with sugar.
- Bake at 400 F for 15-18 minutes.
CREAM SCONES
Provided by Molly O'Neill
Categories brunch, side dish
Time 30m
Yield 8 large scones
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and position a rack in the top third of the oven. Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center of this mixture, add 1 1/4 cups of cream and stir the dry ingredients into the wet ingredients with a fork. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more cream, a tablespoon at a time, if the dough seems too dry.
- Use a large serving spoon or cup measure to drop the batter onto an ungreased baking sheet, allowing at least 2 inches between each scone. Brush the top of each with heavy cream and bake until golden, about 15 minutes. Transfer to a wire rack to cool.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 191 milligrams, Sugar 10 grams
AUNT PITTYPAT'S CARAMEL ICING
Use this icing to cover Peachtree Street Gingerbread Cake(Recipe #459977)! This recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all."
Provided by Sara 76
Categories Dessert
Time 40m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Combine sugars and milk and bring to the boil, stirring gently.
- Boil without stirring, until a little mixture forms a very soft ball when dropped in cold water.
- Add butter, remove from heat and cool until lukewarm.
- Beat at medium speed until thick, creamy, and of a consistency to spread.
- If necessary, place over hot water to keep soft while spreading, or beat in a little milk.
- This will fill and frost a 2-layer 9 inch cake.
APRICOT SCONES
Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin
Provided by Taste of Home
Time 35m
Yield 16 scones (1 cup cream).
Number Of Ingredients 16
Steps:
- For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.
Nutrition Facts : Calories 230 calories, Fat 16g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 177mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRIES AND CREAM SCONES
I've recently started getting into making scones. This is a delicious recipe for them! If you like, add "Recipe#953365" as suggested by reviewer Marsha D.
Provided by CookingONTheSide
Categories Scones
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Mix flour, baking powder, sugar and salt in a large bowl.
- Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal).
- Add the orange zest and strawberries.
- Then slowly and gradually add the cream while mixing with a fork.
- As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball.
- Place on a lightly floured surface and knead gently four or five times.
- Then shape with your hands (or a rolling pin) into an 8x10" rectangle.
- Cut the rectangle lengthwise into two 4x10" rectangles.
- Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.
- Bake for 20-25 minutes until golden brown.
- Serve warm with softened butter, jam, creme fraiche or just as they are!
Nutrition Facts : Calories 410.2, Fat 22.8, SaturatedFat 14.1, Cholesterol 74.7, Sodium 974, Carbohydrate 47.3, Fiber 1.2, Sugar 9.4, Protein 4.8
ICE CREAM SCONES
Make and share this Ice Cream Scones recipe from Food.com.
Provided by katew
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 4
Steps:
- Preheat oven to 200 C.
- Lightly spray a mini muffin pan with oil.
- Slightly soften ice cream.
- Stir through flour until well combined.
- Divide mixture between cups.
- Bake 12 - 15 minutes until cooked and golden brown.
- Serve warm with jam and cream.
Nutrition Facts : Calories 91, Fat 2, SaturatedFat 1.1, Cholesterol 7.3, Sodium 13.5, Carbohydrate 15.8, Fiber 0.5, Sugar 3.5, Protein 2.2
AUNT PITTYPAT'S COCONUT PUDDING
This recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all."
Provided by Sara 76
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornstarch, 4 TB sugar, and salt; stir in milk gradually.
- Cook over hot water until slightly thickened, stirring constantly.
- Beat egg yolks; stir in hot milk mixture slowly.
- Cook over hot water until mixture coats spoon, stirring constantly.
- Cool.
- Add vanilla and almond extracts. Pour into shallow baking dish; sprinkle with coconut.
- Beat egg whites until stiff but not dry; add remaining sugar gradually, beating constantly.
- Drop by spoonfuls on custard.
- Bake at 160C for 15 minutes, until browned.
- Cool.
Nutrition Facts : Calories 350.3, Fat 14.4, SaturatedFat 10, Cholesterol 141.6, Sodium 256.2, Carbohydrate 47.6, Fiber 1.8, Sugar 38.5, Protein 9.3
AUNT PITTYPAT'S CREAM SCONES
This recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all."
Provided by Sara 76
Categories Breads
Time 30m
Yield 12 scones
Number Of Ingredients 7
Steps:
- Sift dry ingredients together into a mixing bowl.
- Work in butter with fingertips.
- Separate eggs (reserving a small amount of unbeaten egg white for glaze later).
- Beat rest of eggs well, ad cream or milk, and stir into dry ingredients.
- Toss onto floured board, pat and roll 3/4-inch thick.
- Cut into squares, diamonds, or triangles.
- Brush with reserved egg white diluted with 1tspn water.
- Bake at 220C for 15 minutes.
Nutrition Facts : Calories 146.1, Fat 6.9, SaturatedFat 4, Cholesterol 48.5, Sodium 508.3, Carbohydrate 18, Fiber 0.6, Sugar 0.8, Protein 3.4
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