Cream Scones

I've been loving our monthly brunch bunch! First was Jewish Brunch - when I made the kugel. Then there was Mexican brunch, where we didn't make anything but stopped into the most wonderful little bakery that is right around the corner from us and got a wonderful array of beautiful pastries including amazing churros and pumpkin empanadas (to go along with the tamales, papas con huevos etc.). This time it was British Brunch, with a fry up and scones. Since I would probably turn inside out if I ate a gallon of bacon and sausage grease with my brunch, I made scones!

I have made scones many times before, but I'm never happy with the traditional scones I try to make. I found the recipe for these on the Joy of Baking's Website. Here it is:

Cream Scones
copied from: http://www.joyofbaking.com/scones.html

Scone Recipe:

2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whipping cream or milk

Glaze:
Cream

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

These scones freeze very well.

Makes about 10 - 2 1/2 inch (6.5 cm) round scones.

I did not cut the butter into the flour by hand - I used my electric mixer with the paddle attachment. I also did the parchment paper trick, but I personally thought the bottoms still turned out a little dark... I probably should have pulled them out of the oven a minute or two earlier. Otherwise, they were a good vehicle for the clotted cream and jam, also great with lemon curd and blackberries!

Next time will be German brunch! Can't wait!