I had some double cream left in the fridge after my Christmas celebrations so I decided to use it up.
I had recently seen a couple of videos where people used cream instead of butter to make what they, in the USA, refer to as biscuits, but which to those of us in the UK closely resemble scones.
The idea appealed to me, of making some scones using the cream. But I decided to make some in the style more usual in the USA of making them triangular in form.
I decided to call them scones, rather than biscuits, since that is the more usual name in the UK. Biscuits, as you know, in the Uk being something entirely different.
The recipe for these cheesy scones is very simple indeed. It just requires the ingredients to be mixed together to form a dough. Then the dough is shaped into a disc and cut into triangles. That is all there is to it, apart from the baking.
It is simpler than using butter as the cream is stirred into the mixture. Whereas using butter needs that to be rubbed into the flour.
Of course the same recipe could be used for a sweet scone, with a little more sugar and maybe some sultanas. But for mine I wanted something savoury, to accompany my dinner.
Having prepared the scones in very little time I baked them for 22 minutes. They rose well and browned all over. I transferred them to a rack to cool a little before sampling.
They tasted very good indeed, with that little hint of cheese. The texture was firm on the outside but light, soft and flaky inside.
I thought they were very good indeed.
For a more traditional scone try Easy Flaky Scones.
American Style Cheesy SconesCourse: BreadDifficulty: Easy
285(1 2/3 cups plus a scant 1/4 cup, based on scooping packed flour into a 250ml cup) plain flour
360mll(1 1/2 cups) double cream, plus a little more for brushing
56g(1/2 cup) grated cheddar cheese
4g(1 tsp) baking powder
3g(1/2 tsp) salt
9g(2 tsp) caster sugar
- Preheat the oven to 220C/200C Fan/425F
- Line a baking tray with parchment paper
- Place the flour, salt, sugar and baking powder into a large bowl and stir to combine.
- Add the cheese and stir again to get that coated and mixed into the flour.
- Pour in most of the cream, holding back a couple of tablespoons, and stir with a wooden spoon until the mixture clumps and forms into a dough.
- Use the remaining cream as well, to help draw in any floury residue in the bowl, scraping down the sides.
- Use your hands to gently pull the mixture into a ball of dough, kneading gently for about 30 seconds or so.
- On a lightly floured surface form the dough into a disc about 8 inches in diameter.
- Brush the top of the disc with a little cream.
- Cut the dough into 8 equally sized triangles, (or use a cookie cutter to cut out discs, about 7cm)
- Place the triangles onto the baking tray, leaving a gap of at least an inch between them.
- Bake in the oven for 22 minutes, until the scones have risen and browned nicely.
- Remove the scones from the oven and transfer to a wire rack to cool. They can be served warm or cold. Store in an airtight container and reheat for a few minutes to freshen them up if not using immediately.