How To make Old Fashioned Cream Scones
2 c Unsifted all purpose flour
3 ts Baking powder
2 tb Sugar
1/2 ts Salt
4 tb Butter
2 Eggs, beaten; see note
1/3 c Heavy cream
2 ts Sugar
Recipe by: From the 1966 _SUNSET_Cook_Book_of_Breads_ I often add dried cranberries and minced orange zest to the dry ingredien= ts before adding the eggs and cream. Note: Reserve 1 Tablespoon egg white for brushing on top. Preheat oven to 400 degrees. Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in butte= r with your fingers, a fork or two knives. Beat eggs slightly with cream, = and stir into flour mixture. Turn out onto a lightly floured surface and kne= ad only until dough sticks together. Divide in two parts. Rolls each part = out into a circle that is 1" thick and 6" in diameter. Cut each circle into = 4
wedges, and put wedges on ungreased baking sheet. Bake for 15 minutes. -----
How To make Old Fashioned Cream Scones's Videos
3 Ingredient Scones
#easyscones #3ingredientscones #scones
Make delicious scones with just 3 ingredients one of which includes fizzy lemonade. These scones are amazing and great to make if you need something nice in a hurry.
How to make 3 Ingredient Scones
3 Ingredient Scones
TIMINGS:
• Prep Time: 5 mins.
• Cook Time: 15 mins.
• Total: 20 mins.
SERVINGS:
• 8 Scones.
INGREDIENTS:
For the Scones:
• 2 cups (325g/11 ½ oz) Self Raising Flour.
• ½ cup + 3 tbsp (160ml/5.41 floz) Double/Heavy Cream.
• ½ cup + 3 tbsp (160ml/5.41 floz) Fizzy Lemonade (7up, Sprite etc)
Optional Extras:
• 2 tbsp Caster Sugar.
• 1 tsp Vanilla Extract.
• 1 egg or a little milk to glaze.
To decorate:
• Strawberry/Raspberry/Blackcurrant Jam.
• Whipped Cream.
• Icing/Powdered Sugar to dust.
METHOD:
1. Preheat the oven to the following temperatures.
200°C/400°F [Fan Oven]
220°C/440°F [No-Fan]
Gas Mark 7.
2. Line a baking tray with greaseproof paper.
3. Place the flour in a medium-sized bowl and add in the cream and fizzy lemonade.
4. Mix together until a soft dough forms, be careful not to overmix.
5. Place the dough on a floured surface and fold once or twice before patting it into a round shape about 4.5 cm thick.
6. Using a 2 ½ inch/6 cm round cutter cut the scones out.
7. Place on the prepared baking tray and brush with egg wash/milk.
8. Bake for 15 minutes until the tops are golden brown.
9. Allow to cool before serving with jam, cream, and dust with icing/powdered sugar.
10. Mmm Scrummy!!!
NOTES:
These scones won’t stay as fresh as my regular scones, but they can be heated up in the microwave or over and this will freshen them after a couple of days.
How to make Cream Scones
Mrs. Salisbury’s Cream Scone
Preheat Oven: 400 Degrees
Bake for 12-14 minutes (check side of scone)
Serves: 8
2 c all-purpose flour
1 T sugar
½ t salt
1 T baking powder
1 1/3 c heavy cream
(1 egg white + 1 T water)
In a medium sized bowl, mix flour, sugar, salt and baking powder with a wire whisk. Make a well and add heavy cream at once. Stir with a spoon. Knead dough lightly in bowl. Plastic wrap on counter for easy clean up. Dust lightly with flour and divide dough in ½. Knead lightly and form a disk that is 1 inch thick. Cut into (4) even triangle pieces with a knife and repeat for 2nd piece of dough. Place on ungreased baking sheet.
Mix 1 egg white with 1 T of water and brush the top of the scones for a shiny finish. Sprinkle with sugar.
Split scones, spread with butter and jam or cool a bit, split, butter and top with berries and whipped cream.
In a plastic freezer bag, freeze scone dough cut in triangles. Bake scones frozen. Drop oven temperature to 375 degrees and bake 15-18 minutes. Check the sides to see if done.
If adding blueberries or dried fruit, toss with flour mixture then add cream and form dough.
*Do not overwork a quick bread!
Serve and Enjoy!
Cream Scones with Currants | Everyday Food with Sarah Carey
Yesterday I showed you how to make a savory French-toast BLT for Mother's Day. Today I'll sweeten the deal by showing you how to make super-tender cream scones. You won't believe how easy they are to make -- in less than half an hour, you'll be able to serve Mom bakery-worthy treats straight from the oven.
Sarah's Tip of the Day:
Watch to see the trick for making the scones as tender as possible. I'll be making currant scones, but I'll also show you a few of my favorite variations. What's your mom's fave?
Subscribe for more easy and delicious recipes:
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Recipe Ingredients:
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants
Sanding sugar (optional)
Get the Full Recipe:
Nutritional Info:
Per serv: 464 cal; 25 g fat; 7 g protein; 56 g carb; 2 g fiber
More Sweet Treat Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cream Scones with Currants | Everyday Food with Sarah Carey
The Classic Scone Recipe!
Today we have a British classic bake. It is the classic scone recipe! This is an easy and quick scone recipe which you can make at home. Unlike other types tea cakes traditionally enjoyed in the United Kingdom, scones rely on baking powder instead of yeast to rise. This means it is easy and quick to make. No need to activate the yeast and wait for it to proof.
A big thank you to Rita the Foodie for sharing this recipe! You can find her on insta as @ritathefoodie (
Find her full recipe at her blog:
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Recipe using self raising flour (enough for 10 scones):
- 225g self raising flour, plus extra for dusting
- 1 tsp baking powder
- a pinch of salt
- 55g butter, room temperature
- 25 caster sugar
- 120ml milk
- 1 beaten egg/ a dash of milk, to glaze (optional)
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Recipe without self raising flour (enough for 10 scones):
- 225g plain flour, plus extra for dusting
- 2.5 tsp baking powder
- a pinch of salt
- 55g butter, room temperature
- 25 caster sugar
- 120ml milk
- 1 beaten egg/ a dash of milk, to glaze (optional)
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Bounce Ball by Twin Musicom is licensed under a Creative Commons Attribution license (
Source:
Artist:
Blueberry Scones- Martha Stewart
For a truly tender scone, be sure not to over-mix the dough and it really only requires light kneading. And, an over-baked scone will result in a dry scone.
Get the recipe:
Brought to you by Martha Stewart:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Fresh Cream Scones | Traditional Fruit Scones | Scottish Recipe :)
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Hello Folks!
I hope I find you all well. So today I made a wonderful batch of bigger than average sultana scones! With a lovely dollop of fresh cream, strawberry jam and fresh strawberries inside…absolutely wonderful! And really easy to Make too :)
Everything I used will be listed below.
-Cheryl x
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Everything I used - Makes 5 -6 large scones (you’ll get more using a smaller cutter than I did)
75g (2.6 oz) Cold butter - Salted or unsalted are both fine
300g (10.5 oz) Self raising flour
75g (2.6 oz) Caster sugar
2 Teaspoons baking powder
140g (4.9 oz) Sultanas or raisins
85g (2.9 oz) Double cream - Use heavy cream if you can’t find double cream
85g (2.9 oz) Whole (full fat) milk
300g (10.5 oz) Double cream - Use heavy whipping cream if you don’t have double cream
2 Tablespoons icing sugar - or confectioners sugar
75g (2.6 oz) Raspberry - or strawberry jam
75g (2.6 oz) Raspberry - or strawberry dessert sauce
A few strawberries - quartered
*** A shake of icing or confectioners sugar just before serving - Optional ***
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