Old Fashioned Cream Scones

Old Fashioned Cream Scones with Fruit

Today I made old fashioned cream scones. I used an old 1979 Sunset magazine recipe and adapted it to the ingredients that I had. I used more butter than the recipe calls for and I used way more sugar than it says also. I made 2 batches ie 16 scones in the last 2 days and I am really happy with the results.

Here are some pictures of the original recipe I used and the old photos that helped me execute the scones correctly.

1979 recipe
1979 recipe
photo in my cookbook
photo in my cookbook
picture in the cookbook on placing and baking
picture in the cookbook on placing and baking

I followed the directions except I use about 1/3 of butter cut into them and used about ¼ cup of sugar in the dough. I used the same amount of eggs and used the best ‘cream’ I had, which was some half and half. I do look forward to trying them with heavy cream one day, but the half and half worked fine.

Here is the recipe as I adapted it:

Old Fashioned Cream Scones:

2 cups regular flour

3 tablespoons baking powder

¼ cup sugar

½ teaspoon salt

1/3 cup butter

2 eggs reserve 1 tablespoon whites for glaze

1/3 cup heavy fat milk

2 tablespoons sugar

fruit (optional)

Steps:

Mix dry ingredients. Cut butter in. then add the wet ingredients into it to form a dough. Cut the dough in half and roll and shape into 2 disks. About 6 inches in diameter and 1 inch thick. Cut each disk into 4 triangles and spread apart to bake. Top with the reserved egg whites and optional fruit and the last tablespoons of sugar listed. Bake 15-20 minutes until golden brown at 350 degrees. Do not open oven until after 15 minutes to let them bake thoroughly. Serve hot with butter or jam or both. Makes 8 scones.

When I made them the first day, I did not achieve the correct disk shape of the dough, although I did make some good scones that were the right shape, the rise and poof wasn’t as good as the second day. So I attribute that to the making of the dough ‘disks’ correctly and cutting them better. I also made sure to put my little egg timer on and not open the oven door for the first 15 minutes the second time and I achieved a better bake. I am very happy with the second day-second batch results. The second batch was the cherry ones in the pictures.

I am going to include a whole bunch of pictures of the results.

cherry scones on the baking sheet
cherry scones on the baking sheet
cherry scones opened up
cherry scones opened up
cherry scones on the baking sheet
cherry scones on the baking sheet
baking sheet photos
baking sheet photos
close up of cherry scone
close up of cherry scone
close up of cherry scones
close up of cherry scones
1 scone on the cookie sheet
1 scone on the cookie sheet
placement of scones baking
placement of scones baking
plating the cherry scones
plating the cherry scones
plate of cherry scones
plate of cherry scones
close up of cherry scones on plate
close up of cherry scones on plate
close up of cherry scones
close up of cherry scones
cherry scones opened up on table
cherry scones opened up on table
picture of dough
picture of dough
1st batch of strawberry scones before cutting and baking
1st batch of strawberry scones before cutting and baking
after baking strawberry scones
after baking strawberry scones
after baking strawberry scones
after baking strawberry scones
strawberry scones plated
strawberry scones plated
some strawberry scones
some strawberry scones

WIN_20150804_093238

My husband is so impressed. These scones are a little fattening, from the amount of butter I use, but they work so well! I am sure to make these every Sunday that I can, they are a great weekend treat! I hope you enjoy this “recipe resurrection”, as much as my family did.

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2 thoughts on “Old Fashioned Cream Scones

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