Ice Cream Scones Food

CREAM SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

ICE CREAM SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
• Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

ICE CREAM SCONES

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix all the ingredients with a pinch of sea salt (if you're feeling adventurous, you can add a handful of sultanas), then pour the batter into a buttered muffin tin so that each hole is three-quarters full. Bake for 20 mins.
• Cool on a wire rack. While still warm, split in two and add jam and whipped cream.

CLOTTED CREAM AND ENGLISH SCONES

Steps:

• In a double boiler over medium heat bring the cream to 175 degrees. If you don't have a double boiler (and I don't) place a heatproof bowl over a saucepan of water. Stir a little so that the cream heats evenly. Once you reach 175, bring up the temperature-180 to 200 degrees. Keep that temp for about 45 minutes to an hour. At this point the cream will take on a cracked, yellow skin. Next, remove the bowl or top of your double boiler and settle in a pan of ice water to cool quickly. Cover with plastic wrap and stow in the fridge overnight. Then carefully skim the clotted cream off the top with a shallow spoon and layer it into a bowl. It will keep for about a week in your fridge. Use the rest of the cream as you would regular cream (it will be thinner than heavy cream, but can still be added to beverages).Serve your clotted cream with strawberries or jam on a scone, a slice of pie, or anything that lends itself to cream.
• Preheat the oven to 425 and prepare a baking sheet with butter or parchment paper. Sift the flour, baking powder and salt together and then work in the butter. Make a well in the middle and then add the egg and milk. Mix to form a soft dough.Turn the dough out onto a floured surface and then knead quickly until the dough comes together. Roll out the dough to an inch thick, then cut into rounds with a biscuit cutter or water glass. Move to the baking sheet and brush the tops with the beaten egg. Bake for 8 minutes or until golden.

THE BEST CLASSIC CREAM SCONES

Steps:

• Place the flour, baking powder, baking soda, salt and sugar in a bowl.
• Add the butter. You can cut the butter into the flour using a pastry cutter, OR use your fingers to rub the butter into the flour. You should have pea sized butter pieces in the flour, while it looks coarse overall.
• Mix the vanilla into the cream, and pour it gradually into the flour and butter mix. Use a fork to mix the cream into the flour until it's all incorporated and you have a shaggy looking lumpy dough.
• Turn the dough out onto a lightly dusted parchment paper (the same parchment paper that will be used to bake the scones). Lightly dust the surface of the scones, and bring the dough together to form a cohesive dough. Pat the dough out to a 6 - 8 inch circle or square.
• Cut the dough in half, and place one half on top of the other. Place a parchment paper on top, and roll out the scone dough to another 6 - 8 inch circle or square (you can use your hands to pat the dough too). Repeat the process of cutting and layering the dough (once or twice more).
• Final roll out - here you roll out the scone dough to a rough square while making sure that the dough is about ½ - ¾ of an inch high. Roughly cut and remove just the edges of the dough with a clean knife.
• Cut the dough into 16 pieces (4 x 4), making sure to clean the knife after each cut. Cut the scones STRAIGHT DOWN with a sharp knife, to make sure your scones have clean edges and will rise properly. If you are using a biscuit cutter, lightly dust the cutter, and cut the dough straight down for clean cuts.
• Place the cut scones in the freezer for about 10 - 15 minutes until the oven preheats.
• Preheat oven to 425°F.
• Place the scones (with the parchment paper) on a baking tray. Separate the scones, as mentioned below, before baking (you may need to use a spatula to help release the scones off the parchment paper from the bottom).
• For soft sides - scones should be touching each other before going into the oven. For soft and crunchy sides - scones should be placed about 1 - 1 ½ cm apart. For crunchy sides - place the scones about 2 inches apart.
• Brush ONLY the tops of the scones with milk or cream. Sprinkle some coarse sugar on top of the scones (optional).
• Place the scones in the oven, and reduce the temperature to 400°F. Bake in the oven for about 20 minutes, until the scones turn a beautiful golden brown.
• Remove from the oven and let them cool down a little.
• Eat while warm, or if cold, warm them up in the microwave for about 20 - 30 seconds. Serve with butter, jam and cream.

ICE CREAM SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
• Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

THE BEST SCONES RECIPE

Steps:

• Dry ingredients: In a large bowl, combine 2 and 1/2 cups flour, 1/2 cup sugar**, 1/2 teaspoon kosher salt, and 1 and 1/2 tablespoons baking powder.
• Wet ingredients: In another medium bowl, add 1 egg, 2 teaspoons vanilla (omit for savory scones), 1/3 cup cream and 1/3 cup sour cream. Whisk it together. Set aside.
• Cut in butter: Now back to the dry ingredients. Use a pastry cutter to cut in the COLD or frozen butter. You can also grate the butter using a cheese grater and mix it in that way. Cut the butter in until it is incorporated and there are still pieces of butter about the size of a pea. Don't overdo it! See photos.
• Add the wet ingredients to the dry ingredients. Use a wooden spoon to stir it together until it forms a shaggy dough.
• Coat your hands with flour and finish kneading the dough in as few strokes as possible. (Overworking the dough makes for a tough scone.) Use your hands to fold the dough on top of itself, creating more and more layers until it has come together and all the flour is incorporated. You can add a tablespoon or two of ice cold water if you think it's necessary. I try to get the dough to come together in 5-8 folds. Do your best and remember that you will get better with practice!
• Mix-ins: At this point add in any mix ins you plan to use. (If you want to add cream cheese like you can see in the photos, chop an 8 ounce block of cream cheese into 1/2 inch chunks. Coat with 1/3 to 1/2 cup sugar in a bowl, making sure all the cream cheese is coated. Carefully fold into the dough.)
• Prepare a work space with plenty of flour. I like to use a pastry cloth. Transfer the dough to the work place and use your hands to shape the dough into a 6 to 8 inch circle. I like really thick, tall scones. The thicker your circle of dough is, the taller your scones will be. If you added mix ins, your circle will be a bit larger.
• Use a sharp knife or pizza cutter to cut the circle in half. Cut each half into 3 equal triangles.
• Place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Place the scones at least 3 inches apart from each other.
• Freeze for 30 minutes.*** If you don't have room in your freezer, you can put them in the fridge for 45 minutes. If you don't have room to chill a whole baking sheet, place the scones on a plate and then transfer to the baking sheet when they are frozen/cold.
• 15 minutes before the scones are done freezing, turn your oven on to 400 degrees F.
• Place the cold scones on a baking sheet if you haven't done so yet.
• Brush the top of each scone with cream. This will make the scones get nice and brown. Top each scone with coarse sugar if you like, or a bit of salt if you are doing savory scones.
• Bake: Put the scones in the oven and bake for 10 minutes at 400 degrees.
• Turn the heat down to 375 without opening the oven.**** Bake for another 8-15 minutes, until the tops are golden brown. DO NOT OVER BAKE. This is where the magic happens, so stay nearby. If you over bake your scones, they will be dry even if you did everything else right. If you are not sure, use a spatula to lift up one of the scones. If they are a nice golden brown on the bottom, they are done.
• Remove from the oven and let set up on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
• Make the glaze: in a small bowl, whisk or use an electric beater to cream 2 tablespoons of very soft butter. Add 1 and 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1 tablespoon milk. Whisk together and add more milk until you have a consistency you like. Drizzle over the tops of the scones and let harden (it usually takes 20-30 minutes.)
• Top your scones with butter and jam! They are great reheated in the microwave.
• Store scones covered on the counter for 2-4 days. They are best eaten on day 1 so that you can get those crispy edges. After storing for a while it's hard to avoid a bit of sogginess. (Starbucks solves this problem but leaving them out in the air, but then eventually the center gets dried out. So, pick your poison. Or just eat all 6 scones single handedly on day 1. No judgment here.)

CREAM SCONES

Steps:

• Preheat the oven to 400 degrees and position a rack in the top third of the oven. Thoroughly combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center of this mixture, add 1 1/4 cups of cream and stir the dry ingredients into the wet ingredients with a fork. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more cream, a tablespoon at a time, if the dough seems too dry.
• Use a large serving spoon or cup measure to drop the batter onto an ungreased baking sheet, allowing at least 2 inches between each scone. Brush the top of each with heavy cream and bake until golden, about 15 minutes. Transfer to a wire rack to cool.

ICE CREAM SCONES

Steps:

• Preheat oven to 200 C.
• Lightly spray a mini muffin pan with oil.
• Slightly soften ice cream.
• Stir through flour until well combined.
• Divide mixture between cups.
• Bake 12 - 15 minutes until cooked and golden brown.
• Serve warm with jam and cream.