This post was originally posted on From Cass with Love on 22 February 2012
Somehow I’m always left with a whole lot of extra heavy cream to finish. Has this happened to you? Where you have a leftover ingredient with a short shelf life once opened e.g. buttercream, cream, etc, and in order to not waste it (and money), you end up buying more of other ingredients to make other things? And there goes saving money, out of the window…
I’m somehow always stuck with too much buttermilk, and cream. There’re a few I like to make with cream, nothing to fancy, just simple recipes that I can whip up within an hour 😉 One of them is cream scones.
If you like cakey scones, this recipe is for you 🙂 They’re buttery and rich, and as Carole puts, “with a crumb that melts in your mouth.” It’s rich enough just to have it with a cup of tea, but I still love it with a good slab of butter!
Recipe adapted from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins and More
- 2 cups cake flour, sifted
- 1 1/3 cups all purpose flour, sifted
- 6 tbsp granulated sugar
- 4 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1 cup + 2 tbsp heavy cream
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 1 egg white for the egg wash
- Additional sugar for sprinkling on top of the scones
1. Preheat oven to 190°C
2. Combine the cake flour, all-purpose flour, sugar, baking powder and salt into a bowl.
3. Add the butter and rub into the flour until the mixture forms pea size bits
4. Whisk together the egg, egg yolk, cream, vanilla in a separate bowl, and add this mixture to the flour.
5. Flour your work table. Turn out the dough and gently knead it about 5-6 times. Mix in your blueberries.
6.The book instructs to roll the dough out into a 9 x 12 rectangle, and fold it like how you fold a business letter, and then rolled it out into a 15 x 5 inch rough. I simply folded the dough into halves several more times here, flouring as needed; it's a sticky dough 🙂
7. Let it rest for 15 minutes. Pat it out into a rectangle and stamp out rounds, or pat it out a 8 inch circle and slice it into 8 pieces.
8. Brush the top of the scones with egg white and sprinkle with sugar
9. For individual round scones, bake for about 16-18 minutes or until firm to touch (this is for 2 1/4 inch rounds as in the book). For the 8-inch scones, bake for 35 - 40 minutes.
If you need tips on scones, hop over to my challenge post for scones from the daring bakers here 😉