Sedona cream scones

Vinc came over last Friday to make red velvet cupcakes with cream cheese frosting (which uses a bit of cream)…

Vincent decorating his cupcakes!
Vinc decorating his red velvet cupcakes!

…and I’m left with a whole lot of heavy cream to finish again. Has this happened to you? Where you have a leftover ingredient with a short shelf life once opened e.g. buttercream, cream, etc, and in order to not waste it (and money), you end up buying more of other ingredients to make other things? And there goes saving money, out of the window…

I’m somehow always stuck with too much buttermilk, and cream.  There’re a few I like to make with cream, nothing to fancy, just simple recipes that I can whip up within an hour ;) One of them is cream scones.

If you like cakey scones, this recipe is for you :) They’re buttery and rich, and as Carole puts, “with a crumb that melts in your mouth.” It’s rich enough just to have it with a cup of tea, but I still love it with a good slab of butter!

Sedona Cream Scones
(Adapted from Carole Walter’s Great Coffee Cakes, Sticky Buns, Muffins and More)
Makes an 8 inch scone, cut it into as many slices as you like. I first sliced it into 8 pieces as seen below, then halved them as I felt they were quite big! :)

Blueberry cream scones

2 cups sifted cake flour
1 1/3 cups all-purpose flour + 1/4 cup more for kneading
6 tbsp granulated sugar
4 1/2 tsp baking powder
1/2 cup unsalted butter, chilled and cut into cubes
3/4 tsp salt
1 cup + 2 tbsp heavy cream
1 egg
1 egg yolk
1 tsp vanilla
1 egg white for the egg wash
additional sugar for sprinkling on top of the scones
Optional: 1/2 cup mini chocolate chips, blueberries, or whatever additions you fancy

1. Preheat your oven to 375 degree F.

2. Combine the cake flour, all-purpose flour, sugar, baking powder and salt into a bowl and combine. If using a stand mixer, beat on slow with the paddle attachment

3. Add butter and rub into the flour / continue mixing until the mixture forms pea size bits

4. Whisk together the egg, egg yolk, cream, vanilla in a separate bowl. Add this mixture to the flour. If using the stand mixer, use the dough hook and blend on low until a dough is formed. Otherwise, just mix by hand!

5. Flour your work table. Turn out the dough and gently knead it about 5-6 times. Mix in your blueberries.

6. Carole goes on here to roll the dough out into a 9 x 12 rectangle, and fold it like how you fold a business letter, and then rolled it out into a 15 x 5 inch rough. I simply folded the dough into halves several more times here, flouring as needed; it’s a sticky dough :) Let it rest for 15 minutes.

7. Shape your scones! You can either pat it out into a rectangle and stamp out rounds, or like lazy me, pat it into a 8 inch circle and slice it into 8 pieces.

8. Brush the top of the scones with egg white and sprinkle with sugar

9. If individual round scones, bake for about 16-18 minutes or until firm to touch (this is for 2 1/4 inch rounds as in the book). I baked mine for about 40 minutes.

Blueberry cream scone

If you need tips on scones, hop over to my challenge post for scones from the daring bakers here ;)

More cream ideas in the next few posts!

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