1. Food

Scones with Jam and Cream

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Scones

Scones

S. Wongkaew

Scones are little round cakes that go by the name of 'biscuits' in North America. They originated in Scotland and are still a popular, if not old fashioned treat in Australia and New Zealand.

Scones are usually served in tea houses where they are eaten with clotted cream and jam. This is known as a Devonshire Tea or Cream Tea.

This recipe is so easy that I often prepare the scones fresh when I have friends over.

Something to remember when making the scones -- don't over knead the dough. Treat it gently and lightly with minimal handling and you will be sure to have fluffy scones.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 15

Ingredients:

  • 2 cups of all-purpose flour
  • 3 tsp of baking powder
  • 1/4 tsp of baking soda
  • 1/2 tsp of salt
  • 4 Tbsp of chilled butter, cut into cubes
  • 1 cup of buttermilk, with a little extra for brushing
  • 1 1/2 cups of whipping cream
  • Strawberry jam to serve

Preparation:

  1. Preheat the oven to 400F.
  2. In a large bowl whisk together flour, baking powder, baking soda and salt.
  3. Add the butter to the bowl and rub it with your fingers until the mixture resembles coarse crumbs.
  4. Using a knife, stir and cut in the buttermilk until the dough comes together. It may seem a little stringy but it's ok.
  5. Place the dough on a floured surface and then knead it gently and lightly 2 or 3 times. Using a rolling pin, roll the dough out to a 1 inch thickness. Place it on a lined baking sheet.
  6. Using a 1.5 inch round cutter, push straight down through the dough but don't twist the cutter.
  7. Repeat steps until you have cut out all the scones. Remove the extra dough from around the circular scones and make extra rounds if you have enough dough.
  8. Brush the scones with a little buttermilk and bake for about 15 minutes or until the tops are golden.
  9. Meanwhile, whip the cream until soft peaks form. Cover and chill in the fridge.
  10. Once the scones are ready, serve them with jam and whipped cream with a cup of tea on the side.

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