Cream Scones
I must admit that for me, the difference between a scone and a biscuit is sometimes hard to see. Both use the same ingredients, for the most part. They can be rolled and cut out the same way, too. I often say that scones are like biscuits, but with more stuff in them. Scones are often sweeter, too.
This recipe is a tough call for me. I was given the recipe by a friend a long time ago. She called them Cream Scones. I could easily see calling them Cream Biscuits, instead. Whatever you call them, these little gems are tender, flaky and super easy to make. You can make variations with all sorts add ins. I recently made some with mini chocolate chips and orange zest. They also are great for shortcakes!!
Cream Scones
2 c. flour
1 T. sugar
½ t. salt
1 T. baking powder
1 c. heavy cream
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Knead lightly on a floured board until dough sticks together. Roll to ½ – ¾ –inch thickness and cut with 2-inch biscuit cutter. Re-roll scraps and continue cutting, handling dough as little as possible.* Place on baking sheet and bake 10-12 minutes or until golden. Makes 8-10.
* Instead of rolling them out and cutting into rounds, I pressed the dough into an 8-inch square. I cut the square into 4 smaller squares. I then cut and “x” across each of the four squares, making 4 triangles (16 in all). Bake as directed above.
Here is the cut out version made in class last week
Cream Scones
I must admit that for me, the difference between a scone and a biscuit is sometimes hard to see. Both use the same ingredients, for the most part. They can be rolled and cut out the same way, too. I often say that scones are like biscuits, but with more stuff in them. Scones are often sweeter, too.
This recipe is a tough call for me. I was given the recipe by a friend a long time ago. She called them Cream Scones. I could easily see calling them Cream Biscuits, instead. Whatever you call them, these little gems are tender, flaky and super easy to make. You can make variations with all sorts add ins. I recently made some with mini chocolate chips and orange zest. They also are great for shortcakes!!
Cream Scones
2 c. flour
1 T. sugar
½ t. salt
1 T. baking powder
1 c. heavy cream
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Knead lightly on a floured board until dough sticks together. Roll to ½ – ¾ –inch thickness and cut with 2-inch biscuit cutter. Re-roll scraps and continue cutting, handling dough as little as possible.* Place on baking sheet and bake 10-12 minutes or until golden. Makes 8-10.
* Instead of rolling them out and cutting into rounds, I pressed the dough into an 8-inch square. I cut the square into 4 smaller squares. I then cut and “x” across each of the four squares, making 4 triangles (16 in all). Bake as directed above.
Here is the cut out version made in class last week
Cream Scones
I must admit that for me, the difference between a scone and a biscuit is sometimes hard to see. Both use the same ingredients, for the most part. They can be rolled and cut out the same way, too. I often say that scones are like biscuits, but with more stuff in them. Scones are often sweeter, too.
This recipe is a tough call for me. I was given the recipe by a friend a long time ago. She called them Cream Scones. I could easily see calling them Cream Biscuits, instead. Whatever you call them, these little gems are tender, flaky and super easy to make. You can make variations with all sorts add ins. I recently made some with mini chocolate chips and orange zest.
Cream Scones
2 c. flour
1 T. sugar
½ t. salt
1 T. baking powder
1 c. heavy cream
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Knead lightly on a floured board until dough sticks together. Roll to ½ – ¾ –inch thickness and cut with 2-inch biscuit cutter. Re-roll scraps and continue cutting, handling dough as little as possible.* Place on baking sheet and bake 10-12 minutes or until golden. Makes 8-10.
* Instead of rolling them out and cutting into rounds, I pressed the dough into an 8-inch square. I cut the square into 4 smaller squares. I then cut and “x” across each of the four squares, making 4 triangles (16 in all). Bake as directed above.
Cream Scones
I must admit that for me, the difference between a scone and a biscuit is sometimes hard to see. Both use the same ingredients, for the most part. They can be rolled and cut out the same way, too. I often say that scones are like biscuits, but with more stuff in them. Scones are often sweeter, too.
This recipe is a tough call for me. I was given the recipe by a friend a long time ago. She called them Cream Scones. I could easily see calling them Cream Biscuits, instead. Whatever you call them, these little gems are tender, flaky and super easy to make. We made them in class last night and they were a big hit.
Cream Scones
2 c. flour
1 T. sugar
½ t. salt
1 T. baking powder
1 c. heavy cream
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Knead lightly on a floured board until dough sticks together. Roll to ½ – ¾ –inch thickness and cut with 2-inch biscuit cutter. Re-roll scraps and continue cutting, handling dough as little as possible.* Place on baking sheet and bake 10-12 minutes or until golden. Makes 8-10.
* Instead of rolling them out and cutting into rounds, I pressed the dough into an 8-inch square. I cut the square into 4 smaller squares. I then cut and “x” across each of the four squares, making 4 triangles (16 in all). Bake as directed above.
