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Cream Scones and Homemade Jam

July 11, 2011

Cream Scones and Homemade Jam

Cream Scones and Homemade Jam

One of my favorite things to have for breakfast is freshly baked scones.  When I was growing up it was a real special treat to have scones and homemade jam.  Nothing quite compares to a warm scone with fresh jam.  These scones are so tender and buttery.  They have a crisp crust and a fluffy light texture.  As I just mentioned, I love my scones with homemade jam but you could also serve these with butter, softly whipped cream or lemon curd.  Scones are very similar to biscuits but not the same. Scones rely on cold butter for their delicate, flaky texture, while biscuits are more often made with animal fat or vegetable shortening and are crumbly rather than flaky.

These cream scones are wonderful for breakfast or with an afternoon coffee.  They are simple to make and may be whipped together rather quickly.

Ingredients and Directions for Cream Scones and Homemade Jam

Ingredients and Directions for Cream Scones and Homemade Jam

1.  Ingredients

2 cups all-purpose flour

1/4 cup granulated white sugar

2 teaspoons baking powder

1/3 cup cold butter, cut into pieces

1 large egg, lightly beaten

1 teaspoon vanilla extract

1/2 cup heavy cream

For the Glaze:

Cream

To Prepare the Cream Scones

Preheat oven to 375 F and place the rack in the middle of the oven. Line a baking sheet with parchment paper.

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

3.  Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch round. Then, using a lightly floured 2 1/2 inch 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 your favorite jam.

Makes about 10 – 2 1/2 inch round scones.

From Joyofbaking.com

Cream Scones and Homemade Jam

Cream Scones and Homemade Jam

These scones are best the day they are made but can be covered and stored for a few days. They also freeze very well.

From our kitchen to yours,
Sydney Jones

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