Cream Scones (Anneka Manning)

It was the end of a typical school day as the kids were streaming out from their classes...

"Hi Sweetie!"

"Mum, we baked scones at school today."

"Sounds fun!"

"It was just ok because the scones are so hard and taste like biscuits!"

"Oh! Maybe you are too fussy."

Then, our scone conversation deviated to something else... and deviated back again!

"Can you bake me scones that taste like real scones? said my son with a scones-craving expression.

"What do you mean?" I asked.

"You know. Scones that are like the TWG ones but without the fruits. Not fluffy and cake-like Miss Marple's ones because those are not real scones!"

I have baked good scones at here and here and here before and know that my son is specifically after the classic Margaret Fulton's buttermilk scones at here and also THESE cream scones...

Cream Scones
Another must-try classic recipe if you like scones!

Unlike the classic Margaret Fulton's buttermilk scones at here, these scones are made with cream instead of buttermilk plus more butter and self raising flour... resulting the scones to have crisp nice biscuity top, moist and fluffy body plus delicious extra milky taste. Very very very yummy!

After a first bite, my scone-loving son is totally impressed. Me too!

"Yum! These scones are even better than the premium TWG's ones." said my son. I agree too!

What can I say? I would TOTALLY RECOMMEND this recipe if you like scones!

Do you like scones with crisp biscuity top, moist and fluffy body plus extra milky taste?
Yes and you must bake these!

Wow! We simply love these scones!!! Who don't?
They are so extra yummy with a dollop of cream and fruit jelly.

Here's a video showing how I baked these easy and highly recommended scones.

Believe it or not! After baking these scones, we are totally obsessed with scones!!! If you want more yummy scone recipes, I have MANY different interesting recipes to share in the near future and so please stay tune!!! To get the latest updates of my bakes, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids.

Here's the recipe that is adapted from the book, Bake Class by Anneka Manning

Makes 9
300g (2 cups) self-raising flour, plus extra, to dust
1/8 tsp salt
60g unsalted butter, cold
2 tbsp caster sugar
80 ml (1/3 cup) milk
125 ml (1/2 cup) pouring cream with 35% fat, plus extra for brushing
1/2 tsp vanilla paste or 1 tsp extract

fruit jelly or jam and whipped cream, to serve

Preheat the oven to 220°C / 425°F or 200°C / 400°F fan forced.

Line a baking tray with baking paper. Lightly dust the baking paper with flour.

Sift flour and salt into a large mixing bowl. Using your fingertips, break and rub butter into flour mixture until mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in sugar and make a well in the centre.

Combine milk, cream and vanilla. Add the milk mixture to the flour mixture and use one or two blunt round-edged knife/knives to mix with a cutting action until the dough comes together in clumps.

Transfer dough onto a lightly floured work surface, gather all clumps to form a dough. Do not overwork dough.

Transfer dough onto a lightly floured non-stick surface. Use your lightly floured hand to flatten the dough into a flat round with about 2-3 cm (1 inch) thickness. Using a lightly floured 5 cm round cookie cutter, cut the dough into 9 rounds and place them on the prepared tray, about 2 cm (3/4 inches) apart. It's ok that the scones are not neatly shaped because they should not be over-worked.

Use a pastry brush to lightly brush the top of each scone with cream.

Bake in the middle of the preheated oven for 12 mins, or until the scones are lightly golden and cooked through. They are ready if they sound hollow when you tap them on the base. It is important NOT to under-bake scones! Serve warm or at room temperature, split and topped with cream and jelly or jam. These scones are best eaten on the day that they are made.

Happy Baking

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