Here it is folks, the very first Community Creation to Combat Craziness...
Cream Tea Scones!
This is one of my favorite recipes, mostly because it so easy and it always turns out great! Unlike normal scone recipes, which require delicately folding the dough to make nice layers and a high rise (something I do not excel at, hehe), this recipe simply stirs the ingredients together to form a rough dough.
Shall we begin? The actual recipe can be found here [https://www.kingarthurflour.com/recipes/cream-tea-scones-recipe] (Note: I do change some of the steps, but only because that's how I like to do it, not because there is anything wrong with the recipe.)
First, gather your ingredients:
- 3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt*
- 1/4 to 1/3 cup sugar, depending on how sweet you want your scones (I usually lean towards the 1/3 cup)
- 1 teaspoon vanilla extract (or vanilla substitute)
- 1 1/3 to 1 1/2 cups heavy whipping cream*
- 1 1/4 teaspoon extract of some kind, optional (I.E Lemon extract, peppermint extract, etc.; I used lemon.)
*Don't have that much cream (or don't want to use that much )? Simply replace it with equal parts melted butter and milk (I.E. 3/4 cup milk and 3/4 cup melted butter; if you don't need all of the mixture, use the extra to brush the tops of the scones instead of using cream to do so.) Also, if you replace the cream in such a fashion, reduce the salt to 1/4 teaspoon to account for the salt in the butter (unless you have unsalted butter available).
Now we shall get on with the mixing.
In a medium sized mixing bowl, whisk together the flour, baking powder, salt , and sugar.
To measure the flour, spoon it into the measuring cup, then gently scrape off the extra. If you scoop the flour with the measuring cup, it will pack down and actually be more flour than you need--thus making your scones dry.
Next drizzle the vanilla, and any additional extract you may be using, into the bowl.
Pour in the cream (or milk/butter mixture), starting with the lesser amount.
Stir until a cohesive dough forms, adding additional liquid if necessary. There should not be any dry flour on the bottom of the bowl, but the dough should not be sticky, either.
It will look something like this (a bit shaggy and rough, but not sticky):
Lightly flour a clean work surface (a.k.a. the counter top).
Dump the dough onto the floured surface and gently (GENTLY!) squish it into a ball. Divide the ball in two, and gently pat each half into a circle about 3/4 an inch thick. (Note: in the original recipe it says the circles will be 5 1/2 inches wide, however, every time I have made these scones the circles have been closer to 6 inches. As the thickness it more important, just pat them until they are about 3/4" thick, and don't worry about how wide the disk is.)
Transfer the disks to a parchment lined (Or not; it works either way, but parchment makes the clean up easier) baking sheet (As in, one with out sides--also known as an air-bake pan). Brush the scones with cream (or remaining milk/butter mixture, or just milk, if you don't have any of the other two options.) and, if desired, sprinkle with course sugar (I also sprinkled half of one circle with ground thyme, since I had heard that lemon and thyme go well together. It actually was pretty good!)
Cut each disk into 6 wedges (cut it in half, then each half into 3 pieces); a pizza cutter (wheel, whatever.) works especially well here:
Gently (do you notice a pattern here? Pretty much everything related to making scones must be done gently ) pull each wedge apart from the others, and place them more or less 1" apart.
Chill the pan of scones in the freezer to chill for 15 minutes (this step can be skipped, your scones just won't rise as high.)
While the scones are chilling, preheat your oven to 425*F (If your oven tends to burn things at high temperatures, as our old one did, I would recommend turning the temperature down to 400*F; the scones might have to bake a little bit longer, but hey, at least they won't be burnt!)
Remove the scones from the freezer and bake until they are just starting to brown, and are no longer wet in the middle, about 14-15 minutes. If you're not sure if they are done, break one open and look at the middle; if it's wet they need more time. They should look something like this inside:
Serve the scones warm for maximum delectableness; I especially like them with jam.
Voila! The easiest scones you've (probably) ever made!
I hope you all enjoy making Cream Tea Scones!