Cream Scones Preparation Method

Scones are traditional pastry found mainly in the British breakfast. When heavy cream is used for making cream scones it becomes very flavorful and nice. Best served with cream cheese spread or fruit spread and when they are warm. The following cream scone recipe does not contain any shortening or butter that they make crumbly and deliberately dry cream scones which has to be eaten along with coffee or tea. The recipe can make nearly sixteen cream scones.

Ingredients and things required for making cream scones are: bowls, knife, four cups of heavy creams (additionally some more cream for glazing), baking sheets, one tbsp baking powder, one and a half tbsps salt, one cup sugar, two tbsps vanilla extract, six cups all purpose flour, sifters, coarse sugar.

All the dry ingredients should be sifted in a big bowl together. Vanilla extract can be stirred in the cream and then this cream is stirred in to the dry ingredients. Care should be taken not to over mix and hence should be stirred until the flour folds in the cream. Using the dough round disks measuring three fourth of an inch can be spread and the disk has to be cut like a pizza (as sixteen triangles). The cut triangles have to be placed on a nonstick or on a baking sheet then the top of the triangles should be brushed with some amounts of extra cream. Coarse sugar can be sprinkled above each scone and then baked for fifteen to twenty minutes until the top of the cream scones become golden brown in color.