Soft Cream Cheese Scones (No Butter)
Make Cream Scones: Whipped Cream No-Butter Scones Recipe
I had a lot of leftover whipped cream after making a cake, so I decided to try making no-butter cream scones. They turned out wonderfully light and delicious!
Scone Dough Ingredients
- 100g cake flour (low-gluten flour)
- 100g bread flour (high-gluten flour)
- 60g sugar
- 200g heavy cream
- 1g salt
- 6g baking powder
- 30g milk (for brushing)
Cooking Instructions
Step 1
First, in a bowl, sift together the cake flour and bread flour. Add the sugar, baking powder, and salt. Whisk or stir gently with a spatula until all the dry ingredients are evenly combined. This step ensures a tender scone texture.
Step 2
Once the dry ingredients are mixed, pour in the 200g of heavy cream. Mix lightly until just combined – do not overmix. The dough might still have a few streaks of dry flour, which is perfectly fine. Overworking the dough can lead to tough scones.
Step 3
Gently bring the dough together until it forms a cohesive mass. Wrap it tightly in plastic wrap and place it in the freezer for 20 minutes to chill. This chilling step is crucial for shaping the scones and achieving a good texture when baked.
Step 4
Remove the chilled dough from the freezer. Using a bench scraper or a knife, divide the dough into your desired portions. You should get about 4-6 scones. Cutting them into uniform sizes will help them bake evenly.
Step 5
Place the divided dough portions onto a baking sheet lined with parchment paper. Lightly brush the tops of the dough with the 30g of milk. Brushing with milk will give the scones a beautiful golden-brown finish.
Step 6
Preheat your oven to 180°C (350°F) for 10 minutes. Once preheated, reduce the oven temperature to 170°C (340°F) and bake the scones for 25 minutes. Baking times can vary depending on your oven, so keep an eye on the scones and adjust as needed.
Step 7
Your delicious cream scones are ready! They are best enjoyed warm. You can also serve them with your favorite jam or butter for an extra treat.
