Classic cream cakes, known in various regions of Latin America as scones or cream buns, have a history that dates back to British tradition. These small cakes are popular in countries like Mexico, Colombia, and Argentina, where they often appear at breakfasts or snacks accompanied by coffee or tea. In some areas, they are called "cream rolls" or "little cream buns," but their essence remains the same: a soft and slightly sweet dough, enriched with butter and cream that gives them that characteristic texture and delicious flavor. Their origin coincides with the European culinary influences that arrived in Latin America during the colonial period, which were adapted to the ingredients available in each region.
Furthermore, these cakes can vary in terms of fillings or additional ingredients; in some countries, dried fruits such as raisins or currants are included, while in others, a touch of lemon zest or vanilla is added to enhance their aroma. They are considered a classic that must be present in home baking, especially at family gatherings or celebrations.
How to Make Classic Cream Cakes
Preheat the oven to 425°F.
Lightly grease a baking sheet with butter.
In a large bowl, mix the flour, sugar, baking powder, and salt.
Cut the butter into 1/2-inch cubes and distribute them over the flour mixture.
Using a pastry blender or two knives in a scissor motion, cut the butter until the mixture has a coarse crumb texture.
In a small bowl, mix the cream, egg, and vanilla.
Add the cream mixture to the flour mixture and stir until combined.
Incorporate the currants/raisins.
With lightly floured hands, flatten the dough to a 1/2-inch thickness on a lightly floured cutting board.
Using a floured 2 1/2-inch round cookie cutter or a glass, cut circles from the dough and place them on the prepared baking sheet.
Gather the scraps and repeat until all the dough is used.
If desired, lightly brush the tops of the scones with the egg wash.
Bake for 13-15 minutes, or until lightly golden.
Remove the baking sheet from the oven and place it on a cooling rack for 5 minutes.
With a spatula, transfer the scones to the rack to cool.
Serve warm or let cool completely and store in an airtight container.
Yields approximately 14 scones.
Variation: add about 1 1/2 teaspoons of lemon zest to the dry ingredients for a citrus touch.
