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Cooking with Julia Childs

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Sweetheart Cream Scones

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scones for the tea party

We added the ingredients for Chantilly Cream – whipping cream, sugar and vanilla – to a basic scone recipe to make an even sweeter version that pairs perfectly with jam, lemon curd or clotted cream, though it is also great on its own. These make a lovely addition to an afternoon tea tray for a baby or bridal shower.

You can use any basic cookie cutter for these scones. We like using a 6 cm (2 1/2 inch) heart cutter which yields a perfect bakers dozen.

Ingredients Sweetheart Cream Scones
2 cups (290 g) All-purpose flour
3 tbsp. (38 g) Granulated sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 cup (57 g ) Cold salted butter, cut up
1/2 cup Whipping cream (or half and half)
2 large eggs
1 tsp Vanilla extract
1 tbsp. Milk (or cream)
1 tbsp. Granulated sugar

Cooking Instructions Sweetheart Cream Scones
Preheat oven to 425 F (220 C). Combine first 4 ingredients in large bowl.

Cut butter into flour mixture until about the size of small peas. Make a well in center.

  • Combine remaining 3 ingredients. Add to well. Mix until just combined. Turn out onto floured surface. Press or roll out to 2 cm (3/4 inch) thickness. Cut out desired shapes with lightly floured cookie cutter.
  • Arrange about 2.5 cm (1 inch) apart on parchment paper-lined baking sheet. Just before baking, brush tops of scones with milk and sprinkle with a little granulated sugar.
  • Bake for about 14 minutes until golden. Makes about 12 scones.

Light Hearted: The trick to light, delicate scones is having the butter quite cold so it maintains its shape rather than mashing into the flour. When the butter melts during the baking process it leaves delicious pockets of air.

Tender Hearted: Wheat flour contains gluten which can, if overworked, make muffins, quick breads and scones heavy and tough. Be sure to mix the dough as little as possible once the liquid is added to the flour to minimize the gluten development.

Our ingredient lists
We provide measurements for baking recipes in metric volume, imperial volume and metric weight. Weighing ingredients is quick, easy and accurate if you have a digital kitchen scale. Since most scales are only accurate to within about 5 g.
We recommend you continue to measure very small amounts of things like leavening and salt with a measuring spoon.

About the Author

Patricia Bullock is a Cordon Bleu-trained chef, recipe writer, food stylist and one of the founders of Whish.ca, a comprehensive online retailer based in Edmonton, Alberta, Canada. She loves to entertain and is eager to share her expertise. Photos and additional articles are available on the Whish Party Post.

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