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Tuesday, July 12, 2011

Cream Scones-Tuesdays with Dorie

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While living in England, I had the most wonderful scones, some plain, some with currants or other dried fruit, but the most delicious scone treat I ever had was a Devonshire cream tea. Scones, either round or pie-shaped were split in half, slathered with a clotted cream and served with a fruit jam. With the ubiquitous cup of  English tea, it was a treat just short of heavenly. Slightly kin to our shortcakes with whipped cream and strawberries. 

Because I'm a scone aficionado, I had no problem choosing the Cream Scones on page 27 from  Baking From My Home to Yours as my pick for this edition of Tuesday with Dorie. Funny, I hosted last July about the same time. The scones were easy to prepare, easy to bake and delicious straight from the oven. When preparing the dough, it is important not to overwork mixing the butter and flour or to overdo mixing  the dough when adding the egg/cream mixture. A quick mix and a light hand will deliver the most tender scones.

As Dorie says-these are perfect for every scone-able occasion from breakfast to tea to midnight nibble and also perfect with a tart, chunky citrus marmalade or a bright berry jam. As blueberries are so abundant in the month of July, I chose a homemade blueberry cinnamon jam to serve with my cream scones.

Makes 12 scones.

Serving: Toss these into a basket and bring them to the table with lots of sweet butter and any flavor jam you love.

Storing: These are best served soon after they are made. If you want to save them, wrap them airtight as soon as they cool to room temperature and freeze them for up to 2 months. If you've frozen the scones, reheat them in a 350-degree-F oven.

Cream Scones

1 large egg
2/3 cup cold heavy cream
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
3/4 cup moist, plump currants

Getting Ready
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.

Stir the egg and cream together.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and , using your fingers, toss to coat the pieces of butter  with the flour. Quickly, working  with your fingertips (Dorie's favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces the size of oatmeal flakes and pieces the size of everything in between--and that's just right.

Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8-10 times.

Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.  (At this point, the scones can be frozen on the baking sheet, then wrapped air-tight. Don't defrost before baking--just add about 2 minutes to the baking time.)

Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.




ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

19 comments:

Cakelaw said...

These are delicious scones - thanks for picking them.

Peggy said...

These were an excellent choice this week. We loved them. I love your dishes and your presentation. Thanks for a great pic!! I did not know much about scones, but now I know I love them.

Valerie said...

Your scones look deliciously fully! This was an excellent pick, thank you Lynn. :)

spike. said...

beautiful scones (and jam. Perfect scone recipe. Thanks for hosting

Tia said...

thanks for a great pick this week! seems like everyone loved these

Tia @ Buttercreambarbie

Kayte said...

Absolutely delicious, thanks for a wonderful choice this week! Your photos are beautiful...love that dish and just perfect for scones!

Cindy said...

What a perfect pick. I think life would be perfect if each day was started with a scone! Have a great day.

Jessica of My Baking Heart said...

Beautiful, Lynne! And such a yummy pick. That blueberry cinnamon jam sounds amazing, too. Would love to try some of that! :)

Nicole said...

These are so classic, great pick! My husband is British so I've had my share of scones and I think these are right at the top. I used orange cranberry butter in mine and it was great!

steph- whisk/spoon said...

i am so glad you picked these! they were terrific. your scame out beautifully, and that jam sounds divine.

Nancy/n.o.e said...

I'm not sure I realized that you are a fellow Georgian! Thanks for picking these scones; funny how long it takes for some of the classics to get chosen. We loved these and it's a treat to see them on your beautiful post.

Cocoa and Quinoa said...

These were wonderful - thank you for choosing such a classic!

Jaime said...

thank you for hosting this week! i enjoyed these - and barely got my post up in time! :)

Lynne said...

Thanks everyone for baking with me this week. All your scones look wonderful! This recipe is definitely a keeper!

Lauryn said...

your scones look amazing!!!! great choice, and as always I am in love with your photography!

TeaLady said...

What a perfect pick. Love scones. ANy kind, perfect with clotted or devon cream and jam. Love them that way.

THanks for this one.

Mary said...

Great pick. We loved them at my house..easy, tender, and deliicous.

Rosa's Yummy Yums said...

Those scones look perfect and extremely tempting! I bet they'd make a wonderful afternoon tea.

Cheers,

Rosa

never three much! said...

I made these scones tonight with chocolate and caramel bits and they were delicious! Thanks for the recipe!!

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