Cream Scones

Ingredients and Weight:

• Plain flour: 2 cups (250 grams)
• Butter: 6 tablespoons (85 grams)
• Cream: 1 cup (240 milliliters)
• Sugar: 1/3 cup (65 grams)
• Baking powder: 2 teaspoons
• Salt: a pinch
• Egg: 1 large

Preparation Time:

• Preparation time: 20 minutes
• Cooking time: 15-20 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the flour, baking powder, and salt. Mix well.
3. Add the butter and cut it into the flour mixture until it resembles fine breadcrumbs.
4. In a small bowl, whisk the cream and egg together. Make a well in the center of the flour mixture and pour the cream mixture into it.
5. Stir the dough gently until it just comes together. Do not overmix.
6. Turn the dough out onto a floured surface and roll out to about 1 inch thickness. Cut into rounds using a cutter or knife.
7. Place the scones on a baking sheet and bake for 15-20 minutes or until golden brown.
8. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.

Nutritional Information: (per scone)

• Calories: Approx. 250-300 calories each depending on the amount of butter used and the size of the scones.
• Fat: Approx. 12-15 grams of fat each.
• Carbohydrates: Approx. 30-40 grams of carbohydrates each.
• Protein: Approx. 5-7 grams of protein each.

Dish Characteristics:

• Creamy and tender texture with a slightly crisp exterior.
• Ideal for breakfast or as a snack paired with tea or coffee.
• Can be served with jam or honey for added flavor.

User Comments:

1. "These scones are so delicious! The cream gives them a rich flavor that I really enjoy." - John Smith, New York, USA.
2. "I love how easy these scones are to make, yet they taste like they came from a five-star hotel." - Jane Doe, San Francisco, USA.
3. "The texture is perfect - not too dry and not too wet. This is definitely my go-to recipe for scones." - Michael Johnson, Chicago, USA.

Special Precautions and Tips:

• Ensure that the butter is cold and cut into small pieces for easier mixing into the flour mixture.
• Do not overmix the dough; it should be slightly sticky and rough around the edges. Overmixing can lead to tough scones.
• For best results, use fresh cream rather than pre-whisked cream from a carton as it will give a smoother texture to the scones.