Best 3 Cream Tea Scones Recipes

Indulge in a delightful culinary journey with our tantalizing cream tea scones, a quintessential British treat that promises to elevate your teatime experience. These delectable scones, hailing from the heart of Devon and Cornwall, embody the essence of comfort and tradition. With two exquisite variations – classic plain scones and indulgent fruit scones – our recipe offers a symphony of flavors to satisfy every palate. Embark on a delightful baking adventure as we guide you through the steps of creating these golden-brown scones, perfect for any occasion. Whether you prefer the simplicity of plain scones or crave the burst of sweetness from plump raisins and tangy currants, our comprehensive guide ensures success in your scone-making endeavors.

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TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM

Traditional English Tea Time Scones With Jam and Cream image

Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream - that's the main difference.

Provided by French Tart

Categories Scones

Time 20m

Yield 6-8 Scones, 3-4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces self-raising flour
salt, to taste
1 teaspoon baking powder
2 tablespoons caster sugar (superfine granulated)
2 ounces butter
1 egg, beaten and mixed with
1/4 pint milk
fresh double cream, to serve (heavy cream)
jam, of your choice
butter, to spread
2 ounces sultanas, raisins (optional) or 2 ounces currants (optional)

Steps:

Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
Rub in the butter until the mixture resembles fine breadcrumbs.
Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
Gently knead the dough on a lightly floured work surface until smooth.
Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
Arrange scones on baking sheets then brush tops with the milk and egg mixture.
Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

CREAM TEA SCONES BY KING ARTHUR FLOUR

Cream Tea Scones by King Arthur Flour image

These scones couldn't be more basic - or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake - and enjoy ultra-tender, warm "cream tea" scones, perfect with butter and fresh preserves. I like to cut up fresh fruit and add to batter, YUM

Provided by Bonnie G 2

Categories Breads

Time 30m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4-1/3 cup granulated sugar, to taste
1 teaspoon vanilla extract
1 1/3 cups heavy whipping cream, up to 1 1/2
additional heavy cream, for brushing on scones
coarse white decorator sugar, for topping

Steps:

Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
Whisk together the flour, baking powder, salt, and sugar.
Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

CREAM TEA SCONES

CREAM TEA SCONES image

Categories Egg Breakfast Bake Pastry

Yield 6-8

Number Of Ingredients 11

Ingredients

2 Cups Flour
4 Tsp. Baking Powder
2 Tbsp. Sugar
1/2 Tsp. Salt
1/3 Cup Butter
1/2 Cups Light Cream
1 Egg
1 Egg Yolk
Reserved Egg White
for brushing on top of scones before baking and some cinnamon and sugar for tops
Should you wish to add fruit to these use candied fruit mix, raisins, currants etc. 1/2 cup or so.

Steps:

Mix flour, baking powder, salt and sugar. Cut in butter. Combine in small bowl egg, egg yok and cream. Beat to blend. Add all at once to dry ingredients stirring with fork til soft, slightly sticky dough (add more cream if necessary). Press into a ball and knead gently about 10 times on a lightly floured board. Roll out into 1/2' thickness and cut into circles. ( use a canning lid). Ungreased cookie sheet. Brush with egg white( beaten) and sprinkle with sugar mixture. bake 425 degree oven 12-15 minutes.

Tips:

Use cold butter: Cold butter creates flaky layers in the scones.
Don't overwork the dough: Overworking the dough will make the scones tough.
Chill the dough before baking: Chilling the dough helps the butter to solidify and creates a better rise.
Use a sharp knife to cut the scones: A sharp knife will help to create clean edges and prevent the scones from sticking together.
Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

Cream tea scones are a delicious and classic British treat. They are perfect for a special occasion or a simple afternoon tea. With a few simple tips, you can easily make cream tea scones at home. So next time you're looking for a delicious and easy-to-make treat, give cream tea scones a try.