I’ve vivid recollections of baking batches of scones at shearing time. I might bundle them collectively in a tea towel to maintain them heat and take them as much as the shearing shed the place they’d be devoured at ‘smoko’. These days, scones are what I whip up if time is brief–they’re easy, quick and everybody loves them. If you wish to incorporate different fillings in your scones, see the variations beneath the recipe or do that cranberry scones recipe.–Anneka Manning
WHAT IS THE RUBBING-IN METHOD IN BAKING?
The rubbing-in methodology is used for making scones, shortcrust pastry, and a few biscuits and slices. Butter is ‘rubbed’ into flour (and generally different dry substances) along with your fingertips till it’s crumbly and the butter is evenly distributed (see Step 3 of this recipe).
Moist substances are then stirred by means of and the combination varieties a dough. Remember to use your fingertips solely. The palms of your palms are hotter and can soften the butter, somewhat than simply incorporating it, giving your dough a heavy texture.
Forestall your display from going darkish
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Preheat oven to 425°F (220°C) with a rack set within the center place.
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Flippantly coat a rimmed baking sheet with melted butter. Flippantly mud with flour and shake off any extra.
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In a big bowl, sift flour and salt collectively. Along with your palms going through upwards, use your fingertips to rub within the butter till the combination resembles high quality breadcrumbs and the butter is evenly integrated. Stir within the sugar and make a effectively within the heart.
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In a medium bowl, mix milk, cream, and vanilla. Add milk combination to flour combination and use a round-ended knife to combine with a chopping motion till the dough comes collectively in clumps.
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Use evenly floured palms to convey the dough collectively–will probably be comfortable, however not sticky. Place on a evenly floured floor and knead evenly and briefly (solely about six instances) to convey it collectively in a ball.
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Utilizing the palm of your hand, flatten dough right into a 6-inch (15 cm) sq. about 3/4-inch (2 cm) thick. Flour a knife and reduce dough into 9 parts, place them on the ready baking sheet, about 3/4-inch (2 cm) aside.
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Utilizing a pastry brush, evenly brush the highest of every scone with slightly further cream. Mud with slightly further flour.
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Bake till scones are evenly golden and cooked by means of, 13 to fifteen minutes. They’re prepared in the event that they sound hole if you faucet them on the bottom.
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Serve heat or at room temperature, cut up and topped with jam and cream. These scones are finest eaten the day they’re made.
Variations
Sultana Scones
Add 3 1/2 oz (100 g) sultanas (golden raisins) with the sugar in Step 3.
Cinnamon & Date Scones
Add 1 teaspoon floor cinnamon with the flour and salt, and add 3 1/2 oz (100 g) chopped pitted contemporary or dried dates with the sugar in Step 3.
Cheese Scones
Add 1/4 cup (1 oz / 25 g) finely grated parmesan cheese and 1/2 cup (1 3/4 oz, 50 g) finely shredded, sharp cheddar cheese to the flour combination, after rubbing within the butter.
Omit the sugar and vanilla, and add the milk and cream as directed.
Sprinkle with 1/4 cup (1 oz / 25 g) further finely shredded sharp cheddar cheese after brushing the tops of the scones with cream.
Serve cut up and unfold with butter.
Serving: 1 servingEnergy: 227 kcalCarbohydrates: 41 gProtein: 7 gFats: 3 gSaturated Fats: 2 gMonounsaturated Fats: 1 gTrans Fats: 1 gLdl cholesterol: 8 mgSodium: 12 mgFiber: 1 gSugar: 3 g
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2021 Anneka Manning. Picture © 2021 Alan Benson. All rights reserved.
Recipe Testers’ Evaluations
This cream scone recipe is easy, clear, and tremendous fast to make. They’re an incredible base for jam, whipped cream, butter, or in all probability anything. Mushy and tender however sturdy sufficient, flavorful however not going to outshine any toppings. Plus, that is the form of recipe that I can resolve I need, make, and eat all throughout the identical hour, which I admire!
Though the recipe notes that they’re finest eaten the day they’re made, I can confidently say that they’re nonetheless good a few days later. I saved them in a container on the counter and simply popped them within the oven for a couple of minutes to heat up earlier than serving.
I’ve been in search of a selected cream scone recipe since a visit to Eire 9 years in the past. The scone to finish all scones was present in, of all locations, a gasoline station/grocery in Killorglin. Folks lined up within the morning ready for the bakery to place the scones out. This recipe comes shut. The feel of that is only a bit extra crumbly, nearly necessitating a fork to eat.
I served these with softened butter and Bonne Maman 4 fruits preserves. My husband, who actually doesn’t care about bread, ate two.
Cream scones are all the time the proper baked items–they take little or no time to make and are extremely scrumptious when paired with the fitting substances. This recipe is easy, uncomplicated, and solely requires fundamental pantry substances. When served with some home made strawberry jam and evenly whipped cream, it may be the proper night snack.
