Often enjoyed as part of an English tea service, scones come in many different shapes and flavors. Savory scones work well when flavored with cheese and herbs. With their slightly crunchy exteriors and flaky yet tender interiors, sweet scones taste great when served with jam and clotted cream, though whipped cream will do in a pinch. Generally speaking there are two different types of sweet scones: butter scones and cream scones.
Traditional cream scones typically call for cream with at least 35 per cent fat but no butter. Baker Rose Levy Beranbaum whips the cream before folding it into the scone's dry ingredients. By whipping the cream, you trap air inside it, and your scones will be lighter and softer. Many recipes for cream scones, however, will add a small amount of butter, which gives the interior of the scones a flaky texture.
In addition to the cream and/or butter, cream scones also contain flour, sugar, and a bit of baking powder and salt. For a bit of extra sweetness, you can add honey to the scones. The honey will give the scones a nice brown color when they bake.
Cream scones often contain additional ingredients that work with the scone's sweetness while adding flavor and texture. Combinations of nuts -- such as pecans and walnuts -- and dried fruits -- like cranberries, raisins and apricots -- work particularly well.
A bit of glaze prior to baking the cream scones can add color and texture to the finished product. Some cream scone recipes call for you to brush your scones with an egg wash. Other recipes will call for you to brush them with cream and then sprinkle them with turbinado sugar. The cream option complements the flavor of the cream scones particularly well.
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