I just made these and they turned out well. They taste like hotel scones whichis fine but I prefer a bit more flavour so will add some zest and fruit next time. Thanks for recipe and technique.
That is a good question! To be honest I don’t know much about cream biscuits, the only type I make are flaky biscuits and drop biscuits. Are they traditionally made like scones?
1 cup heaving whipping cream (I had to add about a 1/4 cup more to bring the dough together)
Whisk the dry ingredients together in a large bowl. Add cream. Stir with a spoon and then with your hands to combine into a cohesive dough. At this point, you can either pat the dough out into a rectangle on flour-dusted parchment paper and cut out circles with a cookie/biscuit cutter, or just divide the dough into eight portions and make dough balls. I then formed the dough balls into rough disks about an inch thick. Place dough balls on a cookie sheet that has been greased with butter, or use parchment paper. Brush additional cream on top of each portion of dough. Bake for 12 to 15 minutes until fully cooked in the middle.
I’ll try it … but my old Irish mother used to say that you should never start making scones until the guests were at the gate.. make them swiftly and serve them fresh from the oven!
I’m in the States. I use the pulsing action of the food processor to make the dough. Then I dump out onto a well worn tea towel to gather it up and twist tight. When you open the towel, you have a nice disc to pat out and cut into scones. I’m going to add the rest you suggested next time.
Curious as to whether the combined two-hour resting period might lessen the moisture-activated leavening of the baking powder, though you’d still get the heat activation. Has the amount of baking powder been increased to compensate? Gorgeous scones, in any case!
Hi! When you say rest, do you mean at room temp or in the fridge?
It’s room temp
THANK YOU for a non-self raising flour recipe!
I try to avoid using it mainly because it’s not available in a lot of places
I just made these and they turned out well. They taste like hotel scones whichis fine but I prefer a bit more flavour so will add some zest and fruit next time. Thanks for recipe and technique.
Cream then jam or jam then cream??
It depends if you’re from Devon or Cornwall- that’s fighting talk 😆😆
Could you apply the same process to biscuits? I make cream biscuits often but would like them to be more uniform in shape.
That is a good question! To be honest I don’t know much about cream biscuits, the only type I make are flaky biscuits and drop biscuits. Are they traditionally made like scones?
No, they are easier. You just stir heavy cream into the flour, baking soda, and salt mixture. I'll have to experiment.
Pre-heat oven to 450 degrees F.
Ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup heaving whipping cream (I had to add about a 1/4 cup more to bring the dough together)
Whisk the dry ingredients together in a large bowl. Add cream. Stir with a spoon and then with your hands to combine into a cohesive dough. At this point, you can either pat the dough out into a rectangle on flour-dusted parchment paper and cut out circles with a cookie/biscuit cutter, or just divide the dough into eight portions and make dough balls. I then formed the dough balls into rough disks about an inch thick. Place dough balls on a cookie sheet that has been greased with butter, or use parchment paper. Brush additional cream on top of each portion of dough. Bake for 12 to 15 minutes until fully cooked in the middle.
Game changer! I just learned a similar method from @Themagicwhisk about a month ago 😋
I’ll try it … but my old Irish mother used to say that you should never start making scones until the guests were at the gate.. make them swiftly and serve them fresh from the oven!
They are delicious Edd! I had them for breakfast this morning. Thank you!
Would it work if I keep them in the fridge overnight, already cut, and bake them in the morning, next day?
These look outstanding. I’m going to give them a try this weekend.
Do you need clotted cream and jam, or jam and clotted cream???
My mouth is watering, these look delicious!
Glad to see you out cream 1st.
Jokes on you! I haven’t even made scones, I just like reading recipes😂
I’m in the States. I use the pulsing action of the food processor to make the dough. Then I dump out onto a well worn tea towel to gather it up and twist tight. When you open the towel, you have a nice disc to pat out and cut into scones. I’m going to add the rest you suggested next time.
My mum’s scones were like hockey pucs 😆😆.
Curious as to whether the combined two-hour resting period might lessen the moisture-activated leavening of the baking powder, though you’d still get the heat activation. Has the amount of baking powder been increased to compensate? Gorgeous scones, in any case!