Mia Bakes: Cream Scones (Butterless & Eggless)

 I've previously baked a version of a cream scone, but that contains the addition of butter (and egg), which then actually made it not nearly as creamy as it should have been. 

So now, let's try out a true blue CREAM (only) scone, shall we? 

For 8 scones, you'll need:

120g all purpose flour

20g sugar 

(or equivalent amount of sugar replacement, I used a mixture of stevia and low GI brown sugar)

100 - 115g of heavy cream

1 tsp baking powder

1/2 tsp vanilla extract

a heaping 1/4 tsp salt (perhaps around 1/3 tsp)

your choice of filling (I used mixed fruits, and chocolate chips)

more heavy cream (about 1 tbsp) for brushing on scones

This is also pretty much a one-bowl, quick and easy recipe! So in a clean, large bowl, add in all your dry ingredients (including your fillings!) and give everything a quick whisk to combine. 

Then, pour in your heavy cream (start with 100g first) and mix (best using your clean hands instead of a spatula) until everything comes together to form a dough ball. 

If the mixture is too dry (depending on different hydration level of flour), add in more heavy cream, bit by bit, until the mixture is just hydrated enough to form a soft pliable dough ball that will still kind of stick to your hands, but firm enough to holds its shape. 

Wrap the dough in clingwrap and set it in the fridge to rest for at least 2 to 4 hours, or best overnight. I highly suggest that you roll the dough out (or simply press it out with your hands) into the disc (if you want scone wedges) /rectangular shape (if you want scone squares) of about 1.5 inch thickness at this stage before chilling, so that everything will be easier to manage before baking. 

It'll be easier to go for square scones; simply fold the clingwrap around the heap of dough in a rectangle, and roll the dough out with a rolling pin (or simply just press the dough around with your hands) such that it filled up the clingwrap. Super easy, and no mess! You need not even wash your rolling pin after using it! HAHA! 

When the dough has rested, simply cut the dough into 8 equal pieces (squares or wedges), and set them (close together but not fully touching one another, about 1" or so) on a baking sheet lined with parchment paper. 

Brush the top evenly with some more heavy whipping cream, and you may sprinkle some coarse sugar on top as well, if you fancy. 

Bake the scones at an oven that's pre-heated to 210 degrees Celsius for 10 minutes (high temperature first for them to rise) before turning the temperature down to 190 degree Celsius and bake for another 10 minutes or so, or until the scones are evenly browned. 

My mixed fruit (sultanas, yellow raisins and chopped red cherries) cream scones.

And chocolate chip cream scones, YUM!

In comparison to butter scones, the cream scones are definitely lacking the buttery fragrance, which is nothing a 1/2 tsp of vanilla extract can't help with. The scones also tend to have a more tender, finer  crumb texture as compared to their butter cousins. 

In any case, when in doubt (of flavour), just go big with all your fillings. You won't miss the butter then. HAHA!

Till then,

Mia Foo