Cream Scones

Cream Scones

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Steep a pot of Earl Grey and enjoy your homemade Cream Scones with orange marmalade, lemon curd, or clotted cream.

  • 2 Cups Unbleached Flour
  • 3 Tablespoons Sugar
  • 1/2 Teaspoon Kosher Salt
  • 5 Tablespoons Cold Butter (Cut Into Pieces)
  • 1 Cup Plus 1 Tablespoons Cold Heavy Whipping Cream
  1. Preheat oven to 350 degrees.
  2. In large-size bowl combine flour, sugar, baking powder, and kosher salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add 1-cup cream, stirring until mixture is evenly moist. If dough seems dry, add more cream, 1 tablespoon at a time. Working gently, bring mixture together with hands until a dough forms.
  3. Turn out dough onto lightly flour surface. Knead gently 4 to 5 times. Using rolling pin roll dough to 1-inch thickness. Using a 2-inch fluted round cutter cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  4. Brush tops of scones with remaining 1-tablespoon cream.
  5. Place in oven for 20 minutes until edges are golden brown.
  6. Remove from oven and let cool 5 minutes before removing from baking sheet.
  7. Transfer to serving plate and serve warm.
  8. Makes 12 Scones
  9. Prep Time: 25 Minutes Cook Time: 20 Minutes Total Time: 45 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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