Cream Scone Recipe

Cream Scone Recipe:
2 1/2 cups (330 grams) all-purpose flour
1/4 cup (100 grams) granulated white sugar 
(1/2 cup if you would like to eat it without any jam and cream)
2 teaspoons (10 grams) baking powder
¼ teaspoon salt
1/3 cup (75 grams)cold unsalted butter, diced.
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk or heavy cream
1/2 cup milk powder  Optional



Instructions:

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. 


In a small measuring cup combine the heavy cream, beaten egg and vanilla. Add this mixture to the flour mixture slowly. Stir just until combined. Do not over mix. Wrap in sling wrap refrigerated for about 30 minutes.  

Tips:

Pastry doughs should be handled as little as possible and kept cool.  Chill mixing bowl into the refrigerator for 30 minutes beforehand.

It's good to dip your hands in a cold water and dry thoroughly before kneading. 

Pastry doughs should always be rested in the refrigerator before rolling out. 

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 inch (4.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. It's okay if you don't gaze the top with egg, which I didn't do it.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

It makes about 15 -18 of 2 inch round mini scones



Click here for Thermomix Cranberry Sweet Cream Scone recipe

And Thermomix Sweet Cream Scones Recipe