Sweet cream scones, two ways
Why scones are perfect for holiday breakfasts:
- They are eeeaaasy! The second recipe below doesn’t need a food processor or pastry cutter, just beaters or a whisk.
- They take about 15 minutes in the oven. How. Win. Is. That.
- They are delicious, and you can easily make many varieties with one batch. Win.
This morning I made breakfast for some of the flatties and two girlfriends, complete with a less-naughty version using silverbeet and parmesan (these all went, so there are no photos, but about 10g freshly grated parmesan or hard strong cheese + a handful of finely chopped silverbeet or spinach added to the shaggy dough and you will have them). The front cone pictured is the first recipe, but with the zest of an orange and a handful of dried cranberries, plus a little extra raw sugar. These didn’t need jam or butter, they were plenty flavoursome on their own. I can now totally see the fuss associated with orange and cranberry scones (many also have added nuts but I couldn’t be bothered chopping some). The slight zestyness is a perfect counter to the buttery scones.
What was even more surprising was the second recipe (pictured behind the front scone, and below to the right). I kept these plain for different jam applications. They were by far the easiest, lightest,tenderest, fluffiest, softest scones I’ve ever had, with a perfect crunch on the outside. I made my own self raising flour, but I think next time I’ll use a touch more baking powder, although the recipe below is the original. They didn’t rise nearly as much as the first recipe, but this didn’t really matter a whole heap.
With that in mind…scone away!
Butter and cream scones
Converted from a Savory Sweet Life recipe
Makes 8 medium large scones – 2 are very filling
- 255g plain flour (I used about 75g wholewheat)
- 1 Tbs baking powder
- 4 Tbs sugar (I used raw) – use 2 if making savoury scones
- 1/2 tsp salt (reduce to 1/4tsp if using salted butter, or not if making savoury scones)
- 60g butter, cubed
- 3/4c cream or full fat milk
- 1 egg, lightly beaten
- extra raw sugar (if making plain/sweet) and flour for dusting
Preheat oven to 200C (400F), with a rack positioned on the upper third of your oven. Grease one large baking tray.
Whizz the first five ingredients in a food processor or use your fingers, two forks or a pastry cutter to cut the butter into the flour. Once the butter is in tiny tiny bits, stir in the cream and beaten egg with a fork to form a shaggy dough. If you’re adding in other ingredients, then divide the dough and add at this stage. Use your hands to incorporate the dough into a sticky sort of ball (do not overmix or knead except to incorporate), then dust with flour and flatten to about 1.5cm-2cm (3/4″) thick. Cut into eighths, and arrange apart on baking tray. Pop into your preheated oven and cook 15-20 minutes until lightly golden. Cool on a rack, and eat warm/at room temperature.
Super tender pure cream scones
adapted from Emma Knowles’ recipe on Gourmet Traveller
makes 10-12 medium/small scones – 2 are filling!
- 300ml whipping cream
- 20g caster sugar (raw if you can find it, I couldn’t)
- 225g plain white flour (minus 1 Tbs) sifted with 1 Tbs baking powder, or 225g sifted self raising flour
- 1/2 tsp salt (optional)
- milk for brushing and raw sugar for sprinkling (optional)
Preheat oven to 190C (375F). Grease a large baking tray.
In a deep mixing bowl, whip cream and sugar to stiff peaks. Sift flour over and fold through, being careful not to overmix. The dough will be quite wet, so dust with more flour if needed and shape into a rectangle about 1.5-2cm (3/4″) thick, or a circle. Cut into 10 or 12,and arrange apart on baking tray. If you can be bothered, brush with milk and sprinkle over a little raw sugar. Bake 20-25 minutes or until lightly golden on top. Cool on a rack, and serve warm/at room temperature.
If you have leftover scones, freeze them and thaw on the counter for a few hours or in the microwave/oven.