Both of these recipes are cream scones, which is a traditional way to make scones.
Unlike most scones, there is no need to cut in butter, and there are no eggs. These are not only easy to make, but they are also the best scones you will ever have – crunchy edges with a tender interior. They were one of the first and most popular breakfast items I sold in my bakeries and restaurant. These always sold out at Sturbridge Baking Company.
The first scone recipe is my original recipe using cream, brown sugar and all-purpose flour. This recipe works equally as well with a 1:1 gluten-free flour blend. At the restaurant, I always used Cup4Cup, but I have also used King Arthur and Bob’s Red Mill with good results. You can also mix your own with this recipe.
The second scone recipe is an adaptation of the same recipe that is gluten free, dairy free and refined sugar free but still retains the amazing texture and delicious flavor of the original.
Cream Scones
Unlike most scone recipes, there is no need to cut in butter, and there are no eggs. These are not only easy to make, but they are also the best scones you will ever have -- crunchy edges with a tender interior. They were one of the first and most popular breakfast items I sold in my bakeries and restaurant. These always sold out at Sturbridge Baking Company.
Ingredients
- 500 grams 1:1 gluten-free blend
- 224 grams brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 364-400 grams heavy cream*
- 1 to 1½ cups blueberries (or mix in of choice)
Instructions
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Combine the flour, brown sugar, baking powder and salt in a large bowl. Whisk together to break up any lumps and combine.
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Add your blueberries (or other mix ins) and toss to coat with flour.
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Add half the cream, stir a few times, then add the rest of the cream and stir until a mostly-cohesive dough forms. Finish bringing the dough together by hand, until there are no more noticeable dry spots, don’t overwork!**
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Transfer the dough to a lightly floured work surface, and divide into two even-sized piles. Use your hands, and pat the dough into two circles that are approximately six inches wide and ¾-inch high. Cut each circle into eight triangles.
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Preheat oven to 350 degrees, and line a half sheet pan with parchment or a silicone baking mat.
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Evenly space on the parchment-lined half sheet pan, and let the scones rest 20-30 minutes while your oven pre-heats. *If your kitchen is very warm place them in the refrigerator to rest.
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Bake for approximately 25 minutes, rotating pan half way through baking.
Scones are done when the bottoms are browned, and they have a light, golden brown crust.
Recipe Notes
*If using dried fruit for mix ins, you will need slightly more cream. If using something wetter, like sliced strawberries or banana, you will need slightly less cream. Start with the lesser amount, and drizzle more on when you are mixing if your dough is not coming together.
**When mixing the dough, I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough - you don't want to use a mixer, and you do not want to mix until it is a smooth dough; clumpy is good!
Coconut Chocolate Chip Scones
The most amazing gluten free, dairy free, refined sugar free and totally delicious scones! This recipe was adapted from my original cream scone recipe that was a best seller at my restaurants and bakeries for over 15 years.
Ingredients
- 500 g Gluten Free flour blend Cup4cup, Bob's Red mill 1:1 or King Arthur
- 224 g raw coconut sugar sugar
- ½ tsp. salt
- 364-400 g coconut cream* unsweetened
- 1 tbsp baking powder
- 1 - 1 1/2 cups lily's dark chocolate chips or mix in of choice
Instructions
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Preheat oven to 350 degrees and line a half sheet pan with parchment or a silicon mat.
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Combine the flour, coconut sugar, baking powder, and salt in a large bowl. Whisk to combine and break up any clumps.
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Add your chocolate chips (or other mix ins) and toss to coat with flour.
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Add half the coconut cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing the dough together by hand, until there are no more noticeable dry spots but the dough should still be clumpy, don’t overwork!
*see recipe notes
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Transfer the dough to a lightly floured work surface and divide into two even sized piles. Use your hands, pat the dough into two circles that are about 6 inches wide and 3/4 inch high. Cut each circle into 8 triangles.
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Evenly space on the parchment lined half sheet pan and bake at 350 for 25 min. Rotate half way through baking.
Scones are done when the bottoms are browned and they have a light golden brown crust.
Recipe Notes
*Start with the lesser amount of cream and drizzle on more when mixing if your dough is not coming together.
*When mixing the dough I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough - you don't want to use a mixer and you do not want to mix until it is a smooth dough, clumpy is good!