Cream Scones

Afternoon Tea, Sunday Brunch, or even just a snack. Cream Scones are so yummy. Clotted cream, marmalade,  jam, lemon curd, or just plain old butter... no matter how you top them your family will be delighted and ask for a second. When ever we have a large Tea Party, the scones are always the first to disappear. The first time I hosted a traditional Tea Party I actually had to go back into the kitchen and bake up 2 more batches, and there were still no left overs.  Even before the cakes and cookies believe it or not. They are so quick and easy to make I usually do a double batch so the kids can have some the next day for breakfast.

overview

• Prep Time: 10 minute
• Total Time: 25 hours
• Makes: 16 small scones

ingredients

2 cups All Purpose Flour
1 tbsp. baking powder
4 tbsp. sugar
½ tsp. salt
4 tbsp. cold unsalted butter, cut into cubes
¾ cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
2 tbsp. of sugar for sprinkling on top

directions

Preheat oven to 400° F.  

Place the flour, sugar, salt, baking powder, and butter in a large bowl. 

Use 2 knives or a pastry blender to cut the butter into the flour mixture until the mixture resembles course meal.

Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough.

Turn dough out onto a floured surface.

Cut dough into 4 eaqual portions.

Form each portion into a circular mound.

Using a sharp knife cut each mound into quarters.

Place cut dough onto a parchment lined baking sheet, then sprinkle the tops with sugar.

Bake for 15 minutes until the bottoms are golden brown. 

Remove scones from baking sheet, placing on wire rack to cool. 

tips & tricks

If you can not find unsalted butter use regular butter but omit salt from the recipe.

I find the scones are nicer served still warm, though they are still tasty at room temperature.