Victorian Cream Scones

Victorian Cream Scones Recipe - Delicious and Authentic British Treat

Region / culture: United Kingdom | Servings: 8

Introduction

Victorian Cream Scones are a delightful treat that harkens back to the elegant and refined era of the Victorian period. These scones are light, fluffy, and bursting with flavor, making them the perfect accompaniment to a cup of tea or coffee.

History

Scones have been a beloved treat in Britain for centuries, with the first recorded mention of them dating back to the early 1500s. The Victorian era, which spanned from 1837 to 1901, saw a resurgence in the popularity of scones, with cream scones becoming a favorite among the upper class.

Ingredients

1 cup all-purpose flour
2 tbsp granulated sugar
0.5 tsp salt
3 tsp baking powder
0.25 cup cold unsalted butter, sliced into pieces
0.5 cup currants
2 beaten eggs
0.5 cup heavy cream

Topping

2 tbsp sugar
0.5 tsp ground cinnamon

How to prepare

Sift the dry ingredients, then add the butter and stir in the currants.
In a separate bowl, combine the eggs and cream, then add them to the flour mixture and blend the batter until smooth. Pat the mixture into a mound measuring 0.75 inches thick.
Cut the mixture into triangles and sprinkle with the sugar cinnamon topping.
Bake in a 375°F (191°C) oven for 25 minutes.

Variations

Add a handful of chopped nuts or dried fruit to the batter for added texture and flavor.
Substitute the currants with raisins or dried cranberries for a different twist.
Drizzle the scones with a simple glaze made from powdered sugar and milk for a sweeter finish.

Cooking Tips & Tricks

Be sure to use cold butter when making the scone dough, as this will help create a flaky texture.

- Do not overmix the dough, as this can result in tough scones. Mix until just combined.

- For extra flavor, you can add a splash of vanilla extract or a sprinkle of lemon zest to the batter.

- To ensure even baking, make sure to space the scones evenly on the baking sheet.

Serving Suggestions

Serve Victorian Cream Scones warm with a dollop of clotted cream and a spoonful of jam for a traditional British treat.

Cooking Techniques

Be sure to handle the dough gently to avoid overworking it, which can result in tough scones.

- Use a sharp knife to cut the scones into triangles for a clean edge.

Ingredient Substitutions

If you don't have currants, you can substitute them with raisins or dried cranberries.

- You can use whole wheat flour in place of all-purpose flour for a healthier option.

Make Ahead Tips

You can prepare the scone dough ahead of time and refrigerate it overnight. Simply shape the dough into triangles and bake as directed when ready to serve.

Presentation Ideas

Arrange the scones on a decorative platter and garnish with fresh berries or a sprig of mint for a beautiful presentation.

Pairing Recommendations

Victorian Cream Scones pair perfectly with a hot cup of English breakfast tea or a frothy cappuccino.

Storage and Reheating Instructions

Store any leftover scones in an airtight container at room temperature for up to 2 days. To reheat, simply place the scones in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Victorian Cream Scones contains approximately 250 calories.

Carbohydrates

Each serving of Victorian Cream Scones contains approximately 25 grams of carbohydrates.

Fats

Each serving of Victorian Cream Scones contains approximately 12 grams of fat.

Proteins

Each serving of Victorian Cream Scones contains approximately 4 grams of protein.

Vitamins and minerals

Victorian Cream Scones are a good source of calcium, iron, and vitamin A.

Alergens

Victorian Cream Scones contain gluten, dairy, and eggs.

Summary

Victorian Cream Scones are a delicious treat that is relatively high in carbohydrates and fats, but also provide a good amount of protein and essential vitamins and minerals.

Summary

Victorian Cream Scones are a classic British treat that is perfect for breakfast, brunch, or afternoon tea. With their light and fluffy texture and sweet currant filling, these scones are sure to become a favorite in your household. Enjoy them warm with a cup of tea for a truly indulgent experience.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, the leaves were falling in hues of red and gold, and I had just finished a morning of baking with my dear friend, Mrs. Jenkins. Mrs. Jenkins was a lovely older woman with a wealth of knowledge when it came to all things baking. As we sat down for a cup of tea after our baking session, she reached into her worn recipe box and pulled out a yellowed card with the words "Victorian Cream Scones" scrawled across the top.

"Ah, these are a family favorite," she said with a twinkle in her eye. "My grandmother passed this recipe down to me, and now I pass it down to you."

I eagerly took the recipe card from her outstretched hand, my heart brimming with excitement. I had always loved scones, but had never tried making them with cream before. Mrs. Jenkins must have sensed my enthusiasm, for she smiled and said, "Just remember, dear, the secret to a good scone is to handle the dough as little as possible. You want them to be light and fluffy, not tough and dense."

With those words of wisdom ringing in my ears, I bid Mrs. Jenkins farewell and hurried home to try my hand at making Victorian Cream Scones. I gathered the ingredients listed on the recipe card: flour, sugar, baking powder, salt, butter, heavy cream, and an egg. The instructions were simple and straightforward, but I knew that the true test would be in the execution.

I sifted the dry ingredients together in a large mixing bowl, then cut in the cold butter with a pastry cutter until the mixture resembled coarse crumbs. In a separate bowl, I whisked together the cream and the egg until they were well combined, then gently folded the wet ingredients into the dry until just combined. I turned the dough out onto a floured surface and kneaded it ever so lightly, just enough to bring it together.

Using a floured biscuit cutter, I cut out rounds of dough and placed them on a baking sheet lined with parchment paper. I brushed the tops of the scones with a bit of cream and sprinkled them with sugar before popping them into the oven. The sweet aroma of baking scones filled my kitchen, and I couldn't help but smile as I watched them rise and turn a golden brown.

When the scones were finally done, I pulled them out of the oven and let them cool slightly before serving them with clotted cream and strawberry jam. The first bite was pure bliss – the scones were light and tender, with a hint of sweetness that lingered on my tongue. I knew then that this recipe would become a staple in my baking repertoire, a cherished heirloom passed down through the generations.

As I sat at my kitchen table, savoring the last crumbs of my Victorian Cream Scones, I couldn't help but feel grateful for Mrs. Jenkins and her generous spirit. She had not only shared a delicious recipe with me, but had also imparted her wisdom and passion for baking. And so, with a full heart and a satisfied stomach, I vowed to carry on the tradition of making these scones for my own family and friends, spreading joy and sweetness wherever they went.