Last updated on April 25th, 2021
I’m addicted to English Cream Scones. Can you blame me? These little breads are light, moist, and buttery. They are profoundly delicious when topped with clotted cream and jam. And, as you will soon discover, they are ridiculously easy to make:
English Cream Scones
Ingredients for 15-18 2-inch-diameter scones
2 cups all-purpose flour, scooped and leveled
1 Tablespoon baking powder
Pinch of kosher salt (1/4 teaspoon)
3 Tablespoons granulated sugar
6 tablespoons chilled, unsalted butter, quartered lengthwise, and then diced into 1/2 cubes
1 cup heavy cream
Special Equipment – A food processor, fitted with the metal blade; a baking sheet, lined with either parchment paper or Silpat.
Tip: Baking powder will remain viable for up to 2 years, but only when it is kept dry, and at room temperature. Consequently, never store your baking powder in a cabinet over the sink (too humid!) or over the stove (too hot!).
Process the flour, sugar and baking powder for 2 seconds just to combine them.
It’s hard to tell from the photograph here, but small (oatmeal-size) bits of butter should still be visible after processing. These bits contribute to the light, tender quality of English Cream Scones.
Tip: Take care not to overmix. We are making scones, not hockey pucks.
And remember, when you are rolling out dough, always start from the center, and roll only to within one inch of the edge. Then give the dough a quarter turn, and repeat the procedure. Rolling this way will insure that the dough’s edges won’t be too thin.
Oh, to have a high-end kitchen like yours.
Or, let them cool completely, and then freeze them in plastic bags. Frozen scones will keep for months.
Maybe you will top your scone, as I like to do, with clotted cream. You can buy clotted cream in a jar, but it’s even better when made from scratch. Here’s the recipe.
Well. These scones are about as delicious as delicious can be. Do me proud and make them for yourself, okay?
Here’s the printable:
- 250 GRAMS all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons chilled unsalted butter, diced
- 1 cup heavy cream (plus extra for brushing)
- Preheat the oven to 425°F. Put the flour, baking powder, sugar, and salt in the bowl of a food processor. Process for 2 seconds just to combine. Scatter the butter over the flour, and pulse 5-10 times just to break up the butter. Transfer the mixture to a large mixing bowl.
- Add the cream, and stir just until the flour mixture is moistened. If the mixture seems overly dry, add a little more cream -- up to 1/4 cup. Pour the mixture onto a lightly floured work surface, and knead it a few times to achieve a workable dough.
- Use a rolling pin to roll the dough into a 1/2-inch wide circle. Press out rounds with a floured 2-inch diameter biscuit cutter. Place the rounds 1 1/2 to 2 inches apart on a parchment or silicone lined baking sheet. Brush the tops with a little cream to encourage browning.
- Bake in the preheated oven until the scones puff and color golden brown -- 12-15 minutes. Cool briefly on a wire rack. Serve with whipped cream or clotted cream, and good jam. Freeze leftover scones, and then reheat as needed. Each scone will reheat perfectly when wrapped in a paper towel and microwaved for 30-60 seconds.
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