My Weekend Bake – Cream Scones

17 Mar

Scones like every food, have their own history. I recently discovered that, originally these were made out of oats and baked on a girdle, but as a scone lover I can myself go to any extent to get a fresh one for myself. I am a frequent Starbucks visitor and am very much in love with their blueberry scones! Infact, it was here that I had my first scone but nothing beats being able to bake your own scones and have them with a cup of steaming hot tea! That was motivation enough for me to try to bake them.

Cream scones

INGREDIENTS (14-16 small scones)

  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 4 tbsp COLD unsalted butter, cut into smaller cubes
  • 3/4 cup heavy cream (I used milk and added the quantity based on judgement, enough to make the dough manageable but not too loose)
  • 1 egg
  • 1 tsp vanilla essence


Some notes here, the butter should be really cold, you can keep them in the freezer for a couple of minutes. The second point of interest before we start baking is to remember not to over knead the dough, because we want our scones to be fluffy and crumbly and light! So, I chose to knead the flour lightly using my hands, you can use a mixer as well, your choice.

Pre-heat the oven to 275 degree F.

Mix all the dry ingredients in a bowl and add pieces of butter to it as well. Crumble through the mixture till it looks like the picture below.

crumble cold butter with dry ingredients

In a separate bowl beat the egg lightly and add cream and vanilla essence to it and stir them into the dry mixture. Knead the dough to make a uniformly moistened dough. Cover the dough with a cling wrap and refrigerate it for 30 minutes.

Divide the dough into hand sized well rolled balls. On a flat, floured surface, flatten each roll to about 2 centimeters of thickness, using a rolling pin. Now, to shape each scone you can use a cookie cutter or I just used a knife to divide the dough into small scones (the shape they sell them in, at Starbucks!!). Brush the scone tops with oil and sprinkle them with crystal sugar.

sprinkle sugar on scone pieces

Bake the scone pieces on an unlined baking trey, for about 15-20 minutes or until their base is golden brown. The scone tops might be a little soft when taken fresh out of oven, but as long as a toothpick stuck into them turns out clean, they harden perfectly upon cooling.

golden brown scone bottom

fresh out of oven cream scones

The aroma from my kitchen right now is mouth watering, and even my husband complimented the aroma when the cones were still in the oven, not to mention he loved them with butter and agreed to fetch some fresh strawberries for strawberry shortcake (my next post)!! But yes, these scones were an instant hit!

(reference: savorysweetlife)

One Response to “My Weekend Bake – Cream Scones”


  1. Strawberry Shortcake | The Baking Fever - March 22, 2013

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