Cream scones, originated from the British afternoon tea culture, its history can be traced back to the early 19th century in Scotland, originally called "Scone", it is said to be a snack enjoyed by the royal family, and later spread to the whole United Kingdom and even the world. Legend has it that scones are inextricably linked to Stonehen'e Palace, and they appear as a must-have dish whenever the royal family celebrates. The Victorian afternoon tea craze brought this small and delicate snack to a climax. Scones are not only a pleasure for the taste buds, but also a symbol of identity and taste, as Jane Austen described, a small ritual in the social life of a gentleman and lady.
Cooking Steps:
**Material Preparation** (about 8 scones)
- All-purpose flour 200 grams
- Sugar 30 grams
- Baking powder 1 teaspoon (approx. 5g)
- 1/4 teaspoon salt
- Unsalted butter 60g (cold cut into small pieces)
- Whole milk 90 ml
- Whipped cream 30 g
- Egg wash (for brushing surface) to taste
1. Preheat oven: Preheat oven to 190°C (375°F).
2. **Dry and wet separation**: Mix flour, sugar, baking powder and salt and sieve them into a large bowl, cut the refrigerated butter into cubes and add it, and quickly knead it into coarse granules.
3. **Liquid Fusion**: In a separate bowl, combine the milk and whipped cream well.
4. **Dough**: Pour the liquid mixture into a dry bowl and mix quickly and gently until it has just formed a dough, avoiding over-kneading.
5. **Shaping and cutting**: Transfer the dough to a floured workbench, gently press into a circle about 2 cm thick, and cut out the round scones with a mold.
6. **Secondary fermentation**: Line baking paper on a baking sheet, place scones, and brush the surface with a layer of egg wash.
7. **Baking**: Send to the preheated oven, medium layer, about 15-20 minutes, until the surface is golden brown.
Tips:
- Cold Butter: Use cold-cut butter mixed with flour to form a flaky structure through a crushing process, which is the key to scone crispiness.
- **Quick Operation**: Avoid over-kneading the dough to avoid excessive gluten production and affect the softness.
- **Baking powder**: As a chemical leavening agent, it produces gas when heated, which causes the scones to expand during the baking process, forming a fluffy internal structure.
If you accidentally fail to do it, it doesn't matter, you can still do this
- **Raisins Cream Bread**: Add scone dough to the raisins, shape into long strips, bake and slice, and pair with coffee for a unique flavor.
- **Strawberry Cream Shortbread**: Add fresh diced strawberries to the dough and bake it into a shortbread, sweet and sour, suitable for spring and summer.
When the golden cream scone is freshly baked from the oven, at that moment, the air is filled with a rich creamy aroma and a slight sweetness, take a bite, the skin is slightly crispy on the outside and soft on the inside, and the delicate layering slowly unfolds on the tip of the tongue, as if a British waltz jumps on the taste buds. Close your eyes, as if you are in an English-style garden tea party, the sun shines through the gaps in the leaves, sprinkled on the exquisite porcelain plate, the warm touch of scones, and the freshness of the tea, forming a perfect afternoon time picture.