Best 5 Dreamy Cream Scones Recipes

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Indulge in the delightful world of scones with our comprehensive guide to this classic teatime treat. Discover the art of creating light, fluffy, and irresistibly flavorful scones with our curated collection of recipes. From traditional plain scones to creative variations like blueberry, cranberry, and cheese scones, we have something to satisfy every palate. Whether you prefer a simple glaze or a dollop of clotted cream, our recipes will guide you through the process of crafting the perfect scone experience. So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of scones!

Here are our top 5 tried and tested recipes!

PEACHES 'N' CREAM SCONES



Peaches 'n' Cream Scones image

I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.

Provided by Kardea Brown

Time 1h10m

Yield 8 scones

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, frozen
2 cups all-purpose flour, plus more for dusting the work surface
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup sliced peaches, thawed if frozen
1/2 cup heavy whipping cream, plus more for brushing on the scones
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup powdered sugar
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch sea salt

Steps:

  • For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
  • Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
  • Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
  • Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

CREAM SCONES



Cream Scones image

Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 to 10

Number Of Ingredients 9

2 cups all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
Strawberry preserves, for serving
Softly whipped cream, for serving

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  • Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
  • Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
  • Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

RICH CREAM SCONES



Rich Cream Scones image

These scones get their light, flaky texture from the butter that is layered into the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 9

1 cup cake flour (not self-rising)
2 cups all-purpose flour, plus more for rolling and cutting
1/2 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
Salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/4 cups cold heavy cream, plus more for brushing
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
  • Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
  • Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

CLASSIC SCONES WITH JAM & CLOTTED CREAM



Classic scones with jam & clotted cream image

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 15m

Number Of Ingredients 9

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
  • Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
  • Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
  • Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
  • Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

DREAMY CREAM SCONES



Dreamy Cream Scones image

Scones, those light and delicious moist clouds to hold clotted cream and jam. So many recipes disappoint, but these from smittenkitchen.com via America's Test Kitchen are stunners.

Provided by MarraMamba

Categories     Scones

Time 30m

Yield 8 scones

Number Of Ingredients 7

2 cups unbleached all-purpose flour (preferably a low-protein brand such as Gold Medal or Pillsbury)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4-inch cubes (chilled)
1/2 cup dried cranberries, chopped (or currants)
1 cup heavy cream

Steps:

  • Adjust oven rack to middle position and heat oven to 425°F.
  • Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
  • If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
  • Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
  • Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up. You can also make a round and cut it into 8 wedges before baking it.
  • Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Tips

Use very cold butter. Working with cold butter makes for flakier scones. Freeze the butter for at least 30 minutes before using, or use a box grater to quickly grate the frozen butter into the flour mixture. Don't knead the dough. Over-kneading the dough will make the scones tough. Once the dough comes together, pat it into a circle and cut it into wedges. Bake the scones in a hot oven. A hot oven will help the scones rise quickly and evenly. Bake the scones at 400°F (200°C) for 15-20 minutes, or until the tops are golden brown. Serve the scones warm. Scones are best served warm, with butter, jam, or cream. You can also reheat them in a warm oven or toaster oven.

Conclusion

Cream scones are a delicious and easy-to-make breakfast or afternoon treat. They are perfect for special occasions or everyday enjoyment. With a few simple ingredients and a little bit of time, you can enjoy these delectable scones in the comfort of your own home.

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