Simple but traditional Cream Scones, served with clotted cream, lemon curd, and jam, are the best part of afternoon tea.
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- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- 1 cup plus 1 tablespoon cold heavy whipping cream
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it 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.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 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.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown, approximately 20 minutes.
- Serve warm.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime March/April 2016
Hi, I’ve made the cream scones a couple of times, and mine don’t look like the picture. They spread and wind up huge! I measured 1″ high and 2″ inch apart. What could I be doing wrong? Too much cream on top before I bake? I’m puzzled. Help!
When I make these, it takes a lot longer than 20 minutes at 350 to get them brown around the edges. Still good, but be aware of oven times and temps.
These are absolutely delightful and my favorite scone recipe for a tea party.