Is A Scone A Cake? Decoding The Delicious Debate

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The Great Scone-Cake Debate

Is a scone a cake? This question has sparked many a heated discussion among bakers and pastry enthusiasts alike. While some argue that scones are simply a type of cake, others insist that they are a separate entity altogether, with their own unique characteristics and flavor profiles. So, what’s the verdict? Well, like so many things in life, the answer isn’t quite black and white. While scones and cakes do share some similarities, they are ultimately two distinct types of baked goods.

Scone Recipe: Classic Cream Scones

Now that we’ve settled that debate, let’s move on to the fun part: baking! We’re kicking things off with a classic cream scone recipe that’s sure to be a crowd-pleaser.

Ingredients:

2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1/2 cup heavy cream
1/4 cup whole milk
1 teaspoon vanilla extract
1 large egg

Instructions:

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter cubes to the dry ingredients and use a pastry cutter or your hands to cut the butter into the mixture until it resembles coarse sand.
In a separate bowl, whisk together the heavy cream, milk, vanilla extract, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough out onto a lightly floured surface and knead it gently until it comes together. Pat the dough into a circle that’s about an inch thick.
Use a sharp knife or a bench scraper to cut the dough into 8 wedges.
Transfer the wedges to the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
Let the scones cool for a few minutes before serving.

Nutritional Information:

Serving Size: 1 scone
Calories: 310
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 72mg
Sodium: 300mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Total Sugars: 7g
Protein: 4g

Cooking Time:

Preparation Time: 15 minutes Cooking Time: 15-18 minutes Total Time: 30-35 minutes

Equipment:

Large mixing bowl
Pastry cutter or your hands to cut butter
Whisk
Baking sheet
Parchment paper

Serving Suggestions:

These classic cream scones are delicious on their own or served with a dollop of whipped cream and a spoonful of jam. They also pair well with a hot cup of tea or coffee.

Variations:

Looking to switch things up? Here are a few variations on this classic cream scone recipe:

Add 1/2 cup of your favorite dried fruit (like cranberries, raisins, or cherries) to the dough before baking.
Sprinkle the scones with a cinnamon-sugar mixture before baking for a sweet and spicy twist.
Swap out the heavy cream for sour cream or Greek yogurt for a tangy flavor.

Substitutions:

Don’t have all of the ingredients on hand? Here are a few easy substitutions:

Swap out the heavy cream for half and half or whole milk.
Use salted butter instead of unsalted butter, but be sure to reduce the amount of salt in the recipe by half.
If you don’t have vanilla extract on hand, you can use almond extract or leave it out altogether.

Storage:

These scones are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to two days. To reheat them, simply pop them in the microwave for a few seconds or warm them up in a low oven.

Tips:

Here are a few tips to keep in mind when making these classic cream scones:

Be sure to use cold butter for the best results.
Don’t overwork the dough, as this can result in tough scones.
For extra-flaky scones, freeze the dough for 10-15 minutes before baking.

Frequently Asked Questions:

Q: Are scones really just a type of cake?
A: While scones and cakes share some similarities, they are ultimately two distinct types of baked goods. Scones are typically denser and more crumbly than cakes, with a more biscuit-like texture. Q: Can I make these scones ahead of time?
A: Yes! You can make the dough ahead of time and store it in the fridge for up to a day. When you’re ready to bake, simply cut the dough into wedges and bake as directed.

Scone Recipe: Blueberry Lemon Scones

Now that we’ve mastered the classic cream scone, let’s try something a little more adventurous: blueberry lemon scones.

Ingredients:

2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1/2 cup heavy cream
1/4 cup whole milk
1 teaspoon vanilla extract
1 large egg
1 cup fresh or frozen blueberries
Zest of 1 lemon

Instructions:

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter cubes to the dry ingredients and use a pastry cutter or your hands to cut the butter into the mixture until it resembles coarse sand.
In a separate bowl, whisk together the heavy cream, milk, vanilla extract, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries and lemon zest.
Turn the dough out onto a lightly floured surface and knead it gently until it comes together. Pat the dough into a circle that’s about an inch thick.
Use a sharp knife or a bench scraper to cut the dough into 8 wedges.
Transfer the wedges to the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
Let the scones cool for a few minutes before serving.