COOKIES AND CREAM SCONES
Make and share this Cookies and Cream Scones recipe from Food.com.
Provided by 1PugMom2
Categories Scones
Time 40m
Yield 18 scones
Number Of Ingredients 12
Steps:
- Heat oven to 400°F Combine flour, sugar, baking powder and salt in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half of chopped cookies.
- Combine whipping cream, eggs and vanilla in small bowl; beat with wire whisk until well mixed. Stir whipping cream mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth.
- Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles.
- Bake for 15 to 18 minutes or until scones are lightly browned. Cool 10 minutes. Cut along score lines to separate.
- Meanwhile, combine powdered sugar, melted butter and half & half in small bowl until smooth. Drizzle glaze over warm scones. Serve immediately.
Nutrition Facts : Calories 223.3, Fat 11.7, SaturatedFat 6.2, Cholesterol 43.7, Sodium 248, Carbohydrate 27.4, Fiber 0.8, Sugar 13.3, Protein 3
PEACHES 'N' CREAM SCONES
I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.
Provided by Kardea Brown
Time 1h10m
Yield 8 scones
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
- Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
- Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
- Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.
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.
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
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- Combine half & half, eggs and vanilla in another bowl; beat with whisk until well mixed. Stir half & half mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth.
- Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles.
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