Time: 1 hour.
Complexity: easily
Quantity: 8 scones

These scones have a rich, creamy flavor. This is due to the addition of milk powder to the dough along with heavy cream and butter. When mixing the dough, try to simply bring it together without compacting or over-stirring. This will ensure the scones are airy, tender, and flaky. Before baking, sprinkle them with demerara sugar for a crispy crust. Serve the scones warm with butter and jam.

Ingredients:

• 1 1/4 cups heavy cream, plus extra for greasing
• 1 large egg, beaten
• 2 tbsp. l. low-fat dry milk
• 3 cups of premium flour + extra for working with the dough
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 2 teaspoons coarse salt
• 110 g chilled unsalted butter, cut into pieces
• Demerara or raw sugar, for sprinkling
• Soft butter and jam, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, dry milk, eggs, cream

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Preparation:

Step 1
• Position the oven rack on the middle shelf and preheat the oven to 200°C.
Step 2
• In a liquid measuring cup, combine the cream, egg, and dry milk powder. In a food processor, combine the flour, granulated sugar, baking powder, and salt and pulse until evenly distributed. Add the butter and pulse on high until pea-sized pieces remain.
Step 3
• Place the dough in a large bowl and make a well in the center of the mixture. Pour the wet mixture into the well and mix with a fork, gradually incorporating the dry ingredients until a rough dough forms (it's okay if the dough looks a little dry; don't overwork it). Gently knead the dough in the bowl until it comes together.
  
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Step 4
• Turn the dough out onto a lightly floured surface and form it into a 2.5cm-thick rectangle (approximately 22cm x 18cm). Cut in half lengthwise, then cut in half crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner, creating 8 triangles. Transfer to the prepared baking sheet and freeze for 10 minutes.
Step 5
• Brush the tops of the scones with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20-25 minutes. Let them cool on the baking sheet for 10 minutes, then transfer them to a wire rack for another 15 minutes. Serve the scones warm with softened butter and jam.

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