Tasty Tuesday: Cream scones

I registered for a nifty scone pan when we got married, but in the past two years I had only used it to bake cornbread.  It wasn’t for lack of interest; after all, there is nothing more comforting than a warm scone, fresh out of the oven.  I just never found a recipe that inspired me.

But, thanks to the wonderful world of Twitter, I stumbled upon a recipe for these beauties that was easy, quick and used common ingredients that I had in my kitchen.  And have no fear, you really don’t even need a scone pan!

This recipe is so easy that anyone can make it.  I promise. Even I could make them while cooking bacon for Chris!

As an added bonus, you can prepare the dough ahead of time, store it in the fridge or freezer and bake later.

Cream Scones (printable version)
(recipe from Musings of the FoodMadam)
makes approximately 6 scones

INGREDIENTS:
1 stick butter
1 egg
1/2 cup cream (I used light cream, but I’m sure heavy or even half & half would be good, too!)
1/2 cup sugar
1 TBS vanilla
1/8 tsp salt
2 tsp baking powder
2 cups flour

EGG WASH/TOPPING:
1 egg
a splash of cream
coarse or regular sugar

INSTRUCTIONS:
In your mixer, cream the butter, egg, cream, sugar, vanilla and salt.

Mix in the baking powder and then the flour.

The dough reminded me of the consistency of sugar cookie dough (and it kind of tastes like it, too!).

The dough will be a little bit sticky, so take off your rings, dig in and transfer the dough to a floured surface.  Shape the dough into a ball.

Then flatten to a disc that is around 1 inch thick.

Cut the dough into 6 triangles and cook on a baking sheet (either well-greased or lined with silicone or parchment paper), or in a scone pan.

Prepare the egg topping by whisking together the egg and cream.  Brush it on the scones liberally and sprinkle with sugar.


Bake at 350 for around 15 minutes until the top is lightly browned (try not to drool as they rise).  You’ll know when they are done because the tops will crack a little bit, revealing a crumbly layer below.

I chose to smother my scones with some Stonewall Kitchen mixed berry jam that I had on hand (and yes, that might be a giveaway hint!).  Even half-eaten, it looks delicious.  Right?

For my next scone trick I think I will try variations of this recipe, adding cranberries and orange rind, or blueberries, or cinnamon.  I really think that I could live off of this scone recipe!

Want some more drool-worthy photos of the finished version of these scones?  Check out Dana’s blog!

4 comments

  1. Nicole says:

    Erin thanks for sharing. I never knew scones were so easy. I now can impress people with my scones when I serve tea or have a brunch event. Who am I kidding , I can’t wait that long. I will probably just make them for myself to scarf down on one Sunday morning.

  2. Shelley in Scotland says:

    Erin, just found your blog and am in heaven, just love it. Your idea for cranberries, orange, or whatever in the scone recipe works brilliantly, too. Although most Brits would be horrified at the thought of corrupting their sacred scone lol. Being American, I have no fear of experimenting with recipes, and this is the recipe I was given when I got married and moved to Scotland. But I can highly recommend using these scones for making Strawberry Shortcake in the summer…it’s heavenly and I think it’s far better than piling jam on them in the summertime =) and if you’ve had a glut of strawberries in the summer, you can slice and freeze them to allow you to have strawberry shortcake in the winter when summer seems so far away. Warm or cold, these scones are simply the best!

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