This year I am playing along in International Scone week, organized by the lovely Celia over at Fig Jam and Lime Cordial. To date I only had one scone recipe posted, zucchini scones . For some time now I have been wanting to work on my scone skills and this was the perfect excuse to practice.
I don’t really recall the first time I had a scone, but I know that I have always liked them since that first time. While they are much easier to find in the States now, the scones here are not necessarily traditional scones.
As coffee shops sprung up all over the country more tea/coffee treats were readily available, including scones. Many scones here have more sugar in the scone itself or are covered in a sugary glaze. While I don’t mind this version now and then, sometimes I just want the “real” deal scone. There is one coffee shop in town that makes a pretty good scone, but what I really needed to do was learn how to make them myself.
Another motivating factor was all the yummy jams I made so far this summer. A classic scone is the perfect vessel to hold our sinfully delicious jams! It was time to get to work. Since I am still in the beginning stages of learning to make a “perfect” scone I consulted one of my favorite baking cookbooks, How to Bake by Nick Malgieri.
I have made many delicious recipes from this cookbook and knew it would be great for scones too. I didn’t even many any changes to the recipe, other than changing the sugar sprinkled on top. I wanted to follow the recipe and see how they were, then next time I can tinker around with it. The results were absolutely wonderful. I had to pat myself on the back for the best scone I have ever made!
Scones are best served still warm. We enjoyed our scones with jam (blueberry, blackberry, salted brown sugar peach and cantaloupe). We then topped the jam with some whipped cream spiked with St. Germain (leftover from crepes over the weekend). The boys certainly enjoyed them, with a cup of tea of course!
Source: How to Bake, by Nick Malgieri
Cream Scones
3 c. flour
1/4 c. light brown sugar
1 Tbs. baking powder
1/2 tsp. salt
5 Tbs. unsalted butter
2 eggs
3/4 c. heavy cream (plus a little to brush the tops)
Turbinado sugar to sprinkle the tops
Make sure a rack is in the middle of the oven and preheat to 450 degrees. Whisk together the flour, brown sugar, baking powder and salt in a bowl. Cut the butter into 12 pieces and add to the dry ingredients. Using your fingers rub the butter evenly into the dry ingredients until it resembles a fine cornmeal. Whisk the eggs and cream in a bowl and then pour over the flour and butter mixture. Stir with a fork until just combined, to not over handle.
Divide the dough into three equal parts and pat them down to five inch disks. Cut each disk into four wedges using a sharp floured knife. Spread the wedges apart on a parchment paper lined sheet pan. Brush the tops with cream and sprinkle with turbinado sugar. Bake for 10-15 minutes.
Yields: One dozen
Feeding My 3 Sons 
Cream scones sounds interesting and yum yum….
Thank you. They were quite yummy, especially with all the homemade jams.
Are those homemade jams? Oh yes I see you did make lots during summer. They look extra special. I wish I could taste them. Your table setting is really nice. These days I’m so lazy I stopped trying different settings. The real deal scone is the way to go. It makes us cut down on unnecessary sugar glazings and toppings. The scones look lovely, crusty on the outside and I’m sure soft and fluffy on the inside. Thanks for sharing! I am in the library and feeling rather hungry after glimpsing these delicious scones! Have a wonderful evening!
That was actually the first time I pulled out that lace tablecloth that I can remember! I brought it back from Belgium back in 1994! The scones were delicious and so good with all the jams. Enjoy your evening.
I am glad you enjoyed them. That Belgium lace tablecloth is a keeper. I hope you are enjoying Friday evening. Have a lovely weekend!
Thank you! I will have to remember to use the tablecloth more often. As for Friday evening, I am so enjoying it. Gave all the boys haircuts and now I am off duty! Put something comfy on and have my glass of wine. Enjoy your weekend!
You mean you can even cut hair….you’re so talented…
By cut hair I mean I can run clippers over their heads! Perks to having boys, nice easy haircuts!
Gretchen, they look glorious! And as you say, perfect for all your lovely jams! 🙂
Yes, they were indeed wonderful with the jams. Thank you!
I would make scones just to put those yummy jams on too! Liz x
Thanks! These scones were definitely jam worthy!
Cream scones looks delicious:-)
Thank you! They were quite delicious.
Your jams sound wonderful especially the salted brown sugar peach. Do you grow the fruit yourself?
The peaches were from the farmer’s market. The blackberries we grow and pick nearby as they grow wild. The blueberries we picked at a farm and the cantaloupe is from our garden. I just love homemade jams and have found a great cookbook with many small batch recipes that I enjoy.
Wishing I had some cream today, so I could make these, they look yum-mo
They were quite tasty! I will be making them again and playing around with the recipe. I am looking forward to trying pumpkin scones in October when the pumpkins are hopefully ripe.
Love cream scones. Yours look lovely.
Have a wonderful day.
🙂 Mandy xo
Thank you so much. I was thrilled to have a successful scone! Enjoy your day.
these are beautiful 🙂 Love that you’re celebrating Int’l Scone Week!
Thanks Liz! It was fun and I plan on making plenty more scones. I have always loved them and this success will help me try even more!
More lovely scones
All these scone recipes are making me hungry!
G’day and how cute! These look great!
Thanks for sharing as part of Celia’s International Scone Week too!
Cheers! Joanne
Thank you! I am certainly enjoying Celia’s International Scone Week.
Gorgeous photos !!!! I thought “this is it!, I’m trying this today!” unfortunately I have no heavy cream and it’s sunday (magnificent sunday!!) I’m enjoying at home 😛 haha
Liked your blog, I’m following! (:
Thank you! Enjoy your Sunday, such a glorious day to hopefully have time to relax.