My first try on baking scones

Today is my frist try on baking scones, according to this recipe I found on Web.

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

Glaze: egg yoke


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.

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 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

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.

Makes about 12 - 2 1/2 inch (6.5 cm) round scones.


Recipe for Devon Cream is here.










16 Nov 2010, after many times of baking, I have made changes over the measurement of some ingredients to fit my personal taste, so do my friends, hope you will like it too, enjoy baking.

 Jane Lee