Thursday, October 15, 2009
Cream scones with a cuppa?
I love having snacks with my cuppa, well in my case it is a cup of coffee and not tea, but hey that does not stop me from making calling it high tea. And isn't that a lovely theme- high tea treats, yes it is the theme for this month's mingle hosted by Aparna. The event is Meeta's conception. Phew, I thought I would not be able to join them this month but boy am I glad I could make it! Yeah make it with a handful of cream scones.
I modified the recipe from here
1 1/4 cups all purpose flour and 3/4 cup whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg powder
1 tbsp ground ginger
1/4 cup sugar (I mixed half dark brown and half white sugar)
1 tsp vanilla extract
1 cup heavy cream and 1/4 cup half and half
1 tbsp melted butter for brushing the tops
brown sugar for sprinkling the tops
Preheat oven to 425 degrees. Line a baking pan with parchment paper.
Whisk together the flour, baking powder, salt and sugar in a mixing bowl. Add the cream and stir gently with a fork. (Stop mixing when it starts to come together and the cream seems fairly absorbed. Be careful not to overmix. The dough will look loose and lumpy and not like a finished dough)
Transfer onto a lightly floured work surface. Using a very light touch begin to gather and gently pat into a 9” circle.
Using a sharp knife, cut into 8 scones. Lift the scones gently onto the baking sheet. Brush the tops with a bit of melted butter and a light sprinkle of muscavado sugar.
Bake for about 22 minutes (this is how long mine took!) or until they are golden. Enjoy it warm with a cuppa coffee or tea, if you will!
It was not as sweet as I wanted it to be but warm scones on a cold night, yummo! Tomorrow may be I would top it off with some Maple Whipped Cream (its simple, saw it somewhere- whipping cream, maple syrup and vanilla extract is all you need)