Saturday, October 2, 2010

Cream Biscuits

It has been a hectic week for me, netball practice, dinners with colleagues and ex colleagues. There is a netball competition on Thursday and no one remembered it till the week before and we have not been training. Kinda omgwtfbbq especially when the last time I played netball was like what, during PE classes in secondary school? Nevertheless, it was fun and the practice left my thighs aching for 2 days due to the numerous short bursts of sprints. The irony is the netball competition got postponed to November due to rain lol? Oh well.

So here's my attempt on Dorie Greenspan's cream biscuits. She said it's okay to use whipping cream for the recipe, since I have a litre of it sitting in my fridge, so I did. I love making biscuits, they're tasty and really easy to make. Just combine the dry ingredients, pour in the cream, rollrollroll, cutcutcut, rollrollroll, cutcutcut...bake!...profit!!

These biscuits are more sumptuous, flatter than my previous attempt. I think they'll taste even more amazing if I've used a cream with higher fat percentage. I can imagine pairing them with sweet butter, jams and fruit spreads. The insides are also softer and tender. But I like the previous biscuits better as they're taller and more flakey and have more holes in them so that my butter can sit inside the pockets =P
Cream Biscuits (adapted from Dorie Greenspan's Baking From My Home to Yours)
Book states it makes 12 biscuits. 16 for me.

280g all purpose flour
1 tbsp baking powder
1 tsp sugar
1/4 tsp salt
240ml to 300ml heavy cream, cold (I use 33.5% fat, used 280ml)

1. Preheat oven to 220°C and prepare a baking tray with parchment paper
2. Whisk together flour, baking powder, sugar and salt
3. Pour in cream and use a fork to gently toss over and turn the ingredients. Add in cream one tablespoon at a time if necessary, until you have a nice soft dough
4. Reach into the bowl with your hands and give the dough a quick gentle knead, abt 3-4 turns to bring everything together
5. Light dust a work surface with flour and turn out the dough
6. Use your hands to pat or roll the dough with a pin (I used a pin) till abt 1/2 inch high (Don't worry if dough is not completely even, a light quick touch is more important than accuracy)
7. Use a 2 inches biscuit cutter to cut out as much biscuits as possible and transfer them to the baking tray*
8. Gather together scraps and repeat step 6 & 7 until the dough is used up
9. Bake for abt 14 ~ 18 mins or until they are puffed up and golden brown, and serve warm

* At this stage, the dough can frozen on the baking sheet for up to 2 months. For baking without defrosting, just add a few more mins to the baking time.


  1. Hi Jean,

    These scones are lovely =]. They are good stuff for breakfast and tea. Bet the scones must be very moist due to the high amount of cream. Realised that your version of cream scones/biscuits contain no butter.

  2. Hey there,

    Thanks! Yup, I thought it's a typo in the baking book when I first saw that there's no butter in the ingredients list hehe