Cream Scones
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- Yield Makes 8 to 10
Ingredients
- 2 cups all-purpose flour, plus more for work surface, hands, and cutter
- 3 tablespoons sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup heavy cream, plus more for brushing
- 2 large eggs, lightly beaten
- Strawberry preserves, for serving
- Softly whipped cream, for serving
Directions
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Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
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Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
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Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
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Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.
Hey, it’s a nice recipe!
Hey, it’s a nice recipe!
I substituted buttermilk for the cream -- including for the top. I baked the scones in the shape of a 8-inch round, which I cut into 8 wedges. The scones were delicious.
I love scones, I serve them with "Mock" Devonshire cream, and jam.
This is the best basic scone recipe, and I like to add other ingredients to it to change it up a bit. My favorite combination is adding 1/2 cup of dried cranberries and 1/2 cup of white chocolate chips. It makes the best scones!
good for strawberry shortcake as well.
These scones were really delicious. They had a great flavor due to the cream and butter in the recipe. The sprinkling of sugar on top gives them a great sweetness and a nice crust on top that encases the tenderness of the scone within. I did serve them with whipped cream and jam, which made them even better. It made 8 large scones. I recommend this recipe for sure.