I heard of “Scones” when I came to Sydney. They are a single serve dish, similar to bread or cake, but not made with yeast and are less sweet. They are very quick to make and are made with flour, fat and leavening agents. They are then placed on a baking tray and baked until golden. They are served with morning or afternoon tea. They are also served in the bakeries and coffee houses. They can be sweet or savory. Traditionally scones are served with jam and clotted cream topping.
I have never tasted them in the bakeries or coffee joints. My husband had tasted it when he first visited Sydney and he loved them. I love baking and so wanted to try them at home. Scones are made with chilled butter and milk mix with flour. I had heavy cream at home and so just thought of making scones using it. I googled some recipe using heavy cream. Some recipies had cream and also butter and milk. I first tried them with all-purpose flour and heavy cream. I did not add any butter. The scones came out good.
So this time I wanted to make sones with heavy cream but whole wheat flour. The scones were soft, flaky and have risen well.
Few points to take care of while making scones:
The heavy cream and milk should be chilled.
The flour, salt, and baking powder should be sifted well.
After mixing the heavy cream and milk to the sifted flour mixture, just gently bring them together with a flat spatula. Then transfer the mixture to the working surface dusted with flour and with your hands gather the mixture gently to form a mass. Do not knead it like making a dough for bread.
Lamination of dough – After the dough is gathered like a mass, pat and spread it gently to form a rectangle. Then fold from one edge to the middle and similarly fold another edge to the center. Fold as if you are wrapping something. Turn the folded dough. Now again pat and spread it to make a rectangle and again fold both the edges to the center. Again turn the dough repeat the above procedure for one more time. This is known as laminating the dough. It is often practiced while making puff pastry or croissant. This helps in getting flaky layers in the pastry. So if we use it while making scone, it would bake up lighter and rise up well. I follow this procedure and the result is good scones.
After this pat and press the dough into a rectangle. It should be kept thick. With a help of cutter cut the scones. The cutter should be immersed in flour before using it as this helps in removing the cut scone easily without twisting it. Twisting the flour again would inhibit the rise of scone.
The scones are then placed in the baking tray lined with baking paper. It is given egg wash over the top. Brush it gently on top avoiding the mixture to touch to the sides of the scones. This will hinder the process of rising of scone while baking. I have given the cream and milk wash.
These few points will help you in making a good light and fluffy scone.
The sones can be refrigerated for a week. Warm it lightly in a microwave or oven before serving. It also can be frozen for a couple of months.
You can add dried fruits such as raisins, black currants, apricots, cranberry, sultanas, dried berries for variations in making the scone.
For savory scones, use cheese and herbs.
Sometimes instead of cutting individual scones, the dough is pressed into a circle and then cut into triangle wedges like a pizza and baked.
I have served it with jam and grapes. You can serve with clotted cream, whipped cream, mascarpone cheese, cream cheese or any cream of your choice.
Whole wheat cream scones
- Sift together whole wheat flour, self-raising flour, salt and baking powder together.
- Add sugar and mix well.
- In a bowl take heavy cream. Add vanilla essence. Mix well.
- Add cream to the sifted mixture.
- Mix it gently with a spatula.
- Add milk to it and mix gently and just get the flour together.
- Dust the surface with some flour and take the flour mixture on it. Bring the dough gentlty together like a ball. Do not over knead the mixture. It will inhibit in rising of scone while baking and thus result in dense scones.
- Gently pat and spread the mixture to form a rectangle.
- Now fold in from edge to center from one side. We are laminating the dough. It is like we do for making puff pastry sheets or croissant. lamination of dough will help in getting good flaky layers.
- Fold similarly from the other edge to the center. Again press and spread the mixture to form a rectangle and repeat the process of folding the edges to center as above. Repeat this for one more time. Folding the edges helps into getting layered and flaky scones.
- Now after folding two - three times, pat and press gently to form a rectangle of 2 inch thickness.
- With the help of cutter or small round bottle cut the scones. Rub the cutter with flour before cutting. The cutter should not be twisted while cutting. This again inhibits in rising of the scones.
- Place the scones in the baking tray lined with baking paper. Brush the top with cream or milk. or cream and milk mixture.
- Bake the scones @ 190 C for 20-22 minutes or till golden.
- Remove the scones and let them cool.
- Serve the scones with jam and whipped cream and tea or coffee. Slit the scone from middle and put jam and cream over it and have it.