Monday, June 25, 2012

Cream Scones with PB&J

This weekend has been extremely wonderful... my bff is throwing a 61st birthday party for her dad and we've decided to make a dessert corner for the event. So for the whole day saturday and half of sunday, we spent making lots of goodies that made my house smells so delicious!

We made mango cream puffs, cheese chiffon cake, carrot cake, banana cupcakes, gingerbread cookies, chocolate chip cookies, and mixed berry tart. It's really fun seeing the desserts being displayed out and guests came and try them. Unfortunately, we didn't really get to take pictures of them.

Continuing with the baking momentum, I made some cream scones this morning. I've always enjoyed reading Joe Pastry's blog because he not only provides recipes, he also writes about the process, the history, and tales behind the desserts. This cream scone recipe is from his website and it is goooooodddddd! The scones was moist and delicious with soft crumbs that absolutely melt in your mouth.



Cream Scones
adapted from Joe Pastry

280 g all-purpose flour
50 g sugar
2 teaspoons baking powder
pinch salt
80 g cold butter, cut into cubes
120 ml heavy cream
1 egg
1 1/2 teaspoons vanilla extract
1 egg mixed with 2 teaspoons milk for the glaze

Peanut butter
Blackberry preserve (or any jam of your preference)

Preheat the oven to 500F. In a large bowl, sift in the flour, sugar, baking powder and salt. Add the butter pieces and using a pastry cutter, cut in the butter until the mixture looks like corn meal. In another bowl combine the In a small bowl whisk together the cream, egg and vanilla. Combine the wet and dry ingredients and gently fold them together.

Turn the dough out onto a lightly floured board and pat it down until it’s about 1.5 cm thick. Using a round biscuit cutter, cut the dough into rounds and place on a lightly greased baking sheet. Push together the scraps, pat them down and repeat the process until all the dough is used.
Whisk the egg and milk together, and brush it onto the tops of the scones. Bake 8-10 minutes until they’re lightly browned on top.

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