Easy Scottish Cream Scones Food

EASY SCOTTISH CREAM SCONES

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Line baking sheet with parchment paper.
• Combine dry ingredients (flour, sugar, baking powder, and salt) in a large bowl.
• Grate frozen butter into bowl of dry ingredients and stir to coat.
• In a smaller bowl, combine 1/2 cup whipping cream, egg, and vanilla. Mix well.
• Slowly pour wet ingredients into larger bowl of dry ingredients, mixing as you pour.
• After mixing well, form dough into a circle on a floured surface.
• Cut dough into wedges and place on baking pan.
• Brush a thin coating of cream on top of each scone and sprinkle with coarse sugar.
• Bake for 18-22 minutes.
• Let cool and then enjoy!

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

CREAM SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

SCOTTISH SCONES

Steps:

• Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
• Mix well.
• Make a well in center.
• Beat egg until frothy, and mix in melted butter or margarine and milk.
• Pour into well.
• Stir to make soft dough.
• Pat dough into two 6- to 7-inch circles.
• Transfer to greased baking sheet.
• Score each top into 8 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
• Serve warm with butter and jam.

CREAM SCONES

Steps:

• Preheat oven to 425°F.
• In a large bowl, sift together the dry ingredients.
• Gradually add enough of the cream to form a soft dough.
• Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise.
• Roll out to a 1/2- to 3/4-inch thickness.
• Cut into 2 inch rounds with a sharp knife or use a cookie cutter.
• Arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one.
• Bake for 10 to 12 minutes or until golden brown.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

RICH SOUR CREAM SCONES, FROM 1928

Steps:

• Sift dry ingredients together in a bowl.
• Cut in the butter.
• Stir in the currents.
• Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
• Turn onto a lightly floured board and knead lightly for 10 seconds.
• Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
• Score each round into quarters but do not cut through.
• Bake in hot oven (425 degrees) for 15 to 18 minutes.

CREAM SCONES

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.

CLASSIC CREAM SCONES

Steps:

• Preheat oven to 425F.
• Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the cream, egg, and vanilla.
• Add the cream mixture to the flour mixture and stir until combines.
• Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
• Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
• Lightly brush the tops of the scones with the egg mixture, if desired.
• Bake for 13-15 minutes, or until lightly browned.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Serve warm or cool completely and store in an airtight container.
• Makes about 14 scones.
• Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
• My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
• Directions as above.