Category Archives: British Cream Scones

Making Cream Scones

Cream scones are the classic compliment to the Devon cream tea. They’re comparable in flavor to an American scone, but smaller, lighter of crumb and above all easier to slather with clotted cream and jam. Though the procedure and ingredients may be similar to American biscuits and/or Australian scones, they’re really their own animal. Try them and you’ll see.

Begin by preheating your oven to 500 degrees Fahrenheit and placing a rack on the very top position in the oven. That’s high heat for a British scone, but the big heat gives them a quicker, higher rise at the outset and a lighter texture in the end. They’ll have a more knobby top than a classic scone, but to me at least the tradeoff is worth it. Now sift your flour into a large bowl.

Add the sugar, baking powder and salt…

…and whisk thoroughly.

Now for the wet ingredients. Combine the cold cream, cold egg and vanilla extract in a bowl…

…and give’em a good swizzle.

Put that mixture in the fridge while you incorporate the butter. Add the cold cubes and rub, rub, rub.

When that’s done and the flour mixture looks like breadcrumbs, add the wet ingredients.

Gently bring the dough together with a spatula.

Then turn the dough out onto a lightly floured board and pat it down to about half an inch in thickness.

Using a 2 to 2 1/2″ biscuit butter, cut out rounds, bringing the scraps back together as needed until all the dough is used.

Place the dough rounds on a baking sheet…

…paint with egg wash…

…and bake about 10 minutes until they’re golden. Like so.

While still warm apply some clotted cream should you have any (Mrs. Pastry found some for me…don’t ask me where).

Add jam. Strawberry is traditional but just about any will work here.

Then 1.) open mouth and 2.) stuff in. Repeat until butterfat coma ensues.

Filed under:  British Cream Scones, Pastry | 42 Comments

Cream Scones Recipe

These scones are the kind I remember from my college days in Devon when I, along with the other overcoat-wearing nihilists from the University of Exeter’s philosophy department, would descend on a local tea shop and munch cream-covered scones from delicate china plates set on doilies. The universe might have been impersonal and meaningless but the butterfat content was high. You’ll need:

10 ounces (2 cups) all-purpose flour
1.75 ounces (1/4 cup) sugar
2 teaspoons baking powder
pinch salt
2.75 ounces (5 1/2 tablespoons) cold butter, cut into cubes
4 ounces (1/2 cup) heavy cream
1 egg
1 1/2 teaspoons vanilla extract
1 egg mixed with 2 teaspoons milk for the glaze

Begin by preheating your oven to 500 degrees Fahrenheit, and set a rack in the top position of your oven. In a large bowl, sift the flour, then whisk in the sugar, baking powder and salt. Add the butter pieces and rub them in until the mixture looks like corn meal. In another bowl combine the In a small bowl whisk together the cream, egg and vanilla. Combine the wet and dry ingredients and gently stir them together.

Turn the dough out onto a lightly floured board and pat it down until it’s about 1/2 an inch thick. Using a 2 1/2″ biscuit cutter, cut the dough into rounds and place on a lightly greased baking sheet. Push together the scraps, pat them down and repeat the process until all the dough is used.

Whisk the egg and milk together, and brush it onto the tops of the scones. Bake 8-10 minutes until they’re lightly browned on top.

Filed under:  British Cream Scones, Pastry | 11 Comments