Classic Tea Time Cream Scones |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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... Ingredients:
2 cups flour |
4 tablespoons sugar (i use brown) |
2 teaspoons baking powder |
1/8 teaspoon salt |
68 g butter, cut into pieces (1/3 cup) |
1/2 cup heavy cream, might need less |
1 egg |
1 1/2 teaspoons vanilla extract (or use 1/4 vanilla bean, seeds scraped out) |
1/2 cup currants (optional) |
1 1/2 teaspoons grated lemon peel (optional) |
Directions:
1. In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
2. Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
3. Add the beaten egg and enough cream to make a soft but not sticky dough.
4. Turn out onto a lightly floured board and knead lightly (not more than 8 times).
5. Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
6. Place on a paper-lined baking sheet and brush with some cream if you like.
7. Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.
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