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.
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
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.
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.