Posts filed under ‘scones’

Raisin Cream Scones

(slight pale) Raisin Cream Scones.

(slightly pale) Raisin Cream Scones.

Tried out a scone recipe because Sis loves scones and because it’s supposedly fast – of course, getting everything done well is another matter (cutting in the butter, handling the dough, etc…).

I suppose these didn’t turn out too bad, but they weren’t fantastic. Apparently here heavy cream comes in a 200g container, while 1 cup of heavy cream generally constitutes about 250g of that stuff. So I substituted it with some milk and additional butter… but it turns out I might’ve gone a bit too crazy with the milk and my dough became far softer that it should’ve turned out. 

No matter, because the scones came out tasted alright anyway. I’ll probably try this recipe again… properly next time. 

These definitely make a good breakfast. 🙂 

Cream Scones 
adapted from House of Annie

2 cups (10 oz) unbleached all-purpose flour 
1 Tbsp baking powder 
3 Tbsp sugar (more for sprinkling) 
1/2 tsp salt 
5 Tbsp (2.5oz) cold, unsalted butter 
1/2 cup dried raisins
1 cup heavy cream (more for brushing) 

(I suggest you have a look at the original site because there are picture guides to help you along)

  • Preheat oven to 425 F (220 C).
  • Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal.
  • Add raisins. Mix. Stir in heavy cream until it comes together in a shaggy ball. It will still have lots of loose, sandy pieces. If you think it’s too loose and sandy, you can add a little bit more cream to bind it a bit more — it shouldn’t affect the outcome if a bit more cream is added.
    *Note: I find that pouring the cream in slowly and mixing it little by little is more efficient than dumping the cream in all at once.
  • Place batter on a floured surface and roughly work it into a ball. Press the ball down into a rectangular shape. 
  • Fold the dough like you’re folding a business envelope (in thirds, first right fold to center, then left fold to center). Notice that it is still quite shaggy and loose. That’s ok.
  • Press the dough down again into rectangular shape in a vertical position. Do the business envelope fold again, this time top third to center then bottom third to center. The dough will still be a little sandy and loose–don’t worry about itthe less you work it, the flakier it will be.
  • Now, press the dough down into a circle. Cut it into 8 large or 16 small triangles.
  • Separate the individual scones and place them on a baking tray that is lined with parchment paper.
  • Brush the top of the scones with cream and then sprinkle each one with a little sugar.
  • Bake for 12-15 mins until golden brown on top.

July 30, 2008 at 2:04 pm 1 comment

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