Whipped Cream Scones

Overview

Scone is a type of British quick bread. Its name comes from a stone with a long history called the Stone of Scone or the Stone of Destiny, where the Scottish royal family was crowned. But I don’t care what its origins are. What I like is that it is quick and easy to make, has a sweet and soft taste, and can be easily used for afternoon tea or breakfast. How easy is it to make scones? Not counting the baking time, 3 to 5 minutes is enough. Is it fast enough? As you can imagine, it is not difficult to make. However, there is still something to pay attention to, that is, do not knead excessively, as the flour will develop gluten and become less soft.

Tags

• baking
• breakfast
• afternoon tea
• aluminum-free baking powder
• egg yolk
• low gluten flour
• whipping cream
• powdered sugar
• salt

Ingredients

Steps

1. 1 Preheat the oven to 200°C with upper and lower heat and prepare the ingredients. There is no restriction on the brand of whipping cream. There is no fine sugar available for the powdered sugar. I used a food processor to beat the white sugar into powder.

   

2. 2 Mix flour, salt, sugar and baking powder in a container.

   

3. 3 Pour in the light cream, leaving 10 grams and adjust according to the dryness and wetness of the dough.

   

4. 4 Use a spatula to cut and mix until it looks like the picture shown. Be sure not to stir in circles. Cut and turn like you would a cake batter.

   

5. 5 Use both hands to knead the dough into a ball without any dry powder.

   

6. 6 Sprinkle thin flour on the chopping board and gently press it into a 1.5CM thick dough. If you use a rolling pin to roll it out, be gentle.

   

7. 7 Use cookie cutters to cut out the scones. Don’t choose a mold with complicated patterns, keep it simple.

   

8. 8 I forgot to sprinkle the flour, and the scone embryos stuck to the kneading mat. Use a scraper to carefully scoop up the scones and place them on a baking sheet lined with oilcloth or oil paper. Knead the scraps into a ball and then press them into dough to carve out the dough. Repeat this process until the dough is used up.

   

9. 9 Dilute the egg yolk with a little water, mix thoroughly and then brush it on the surface of the scone embryo.

   

10. 10 Put it into the middle layer of the oven, set the upper heat to 170°C and the lower heat to 160°C (if there is no independent temperature adjustment of the upper and lower heat, it will be 170°C), bake for about 25 minutes, until the surface is golden brown and the fragrance is rich, then take it out of the oven and let it cool.