There’s nothing more delightful than a cup of tea served with fresh warm scones, a dollop of crème fraiche and strawberry jam! Now you can bake and enjoy our market famous cream scones at home to share with family and friends. Different than a crusty scone, our cream scones are soft, fluffy and melt in your mouth. For smaller party scones simply cut the dough into 12 scones and shorten the bake time to 12 – 14 minutes. Change the scone flavours by adding lavender or rose petals and pair with your favourite jam.
Cream Tea Scones with Strawberry Jam
Makes 6 Large or 8 Medium Scones
INGREDIENTS
• 2 ¼ cups unbleached flour
• 2 tablespoons organic sugar
• 1 tablespoon baking powder
• ¼ tsp. baking soda
• 1 teaspoon kosher or sea salt
• 150 ml of cold heavy cream (33 – 36% butterfat)
* 150 ml of cold 2% or whole milk
* 2 teaspoons fresh lemon juice
* ½ teaspoon pure vanilla
OPTIONS: Add 2 teaspoons of lavender OR 2 tablespoons of rose petals with the dry ingredients in step 3.
HOW TO
1. Preheat oven to 425 degrees with rack in middle position. Line a baking sheet with parchment paper and set aside.
2. Measure out the milk. Add to it the lemon zest, lemon juice and vanilla. Set aside in fridge to keep cold
3. Sift all the dry ingredients together in a mixing bowl
4. Pour the heavy cream over the dry ingredients. Cut cream in with a knife until it forms a lumpy dough. (Use the same motion as cutting butter into flour)
5. Now gradually pour in the milk, gently mixing with a spatula or wooden spoon. Use a folding/mixing motion just until a soft dough forms. Don’t over mix
6. Turn dough out onto a floured work surface and with floured hands, lightly bring together. Next, fold dough over itself 2 to 3 times and pat it into a square. DON’T over work the dough or the scones will be tough
7. With a floured knife cut into 6 or 8 square scones, or with a cookie cutter into 6 or 8 round scones. Place on parchment lined baking sheet
8. Brush the tops of scones with heavy cream and sprinkle with coarse sugar
9. Bake in pre-heated oven on the middle rack for 16 – 18 minutes or until tops nicely browned
10. Move scones to a wire rack to cool
Serve warm with Strawberry Jam, a dollop of crème fraiche and of course a cup of tea!
TIPS
• Humidity levels can change the consistency of the dough. Add a touch more flour or milk if necessary to achieve a soft, but not overly sticky dough.
• Scones are a quick bread and best enjoyed fresh the day they are made OR wrap well and freeze for up to 3 months.
