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    You are in: Home / Recipes / Classic Cream Scones Recipe
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    Classic Cream Scones

    Classic Cream Scones. Photo by gailanng

    1/4 Photos of Classic Cream Scones

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    1 hrs 5 mins

    20 mins

    Barbara Heller's Note:

    You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)

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    Ingredients:

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425F.
    2. 2
      Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
    3. 3
      In a small bowl, stir together the cream, egg, and vanilla.
    4. 4
      Add the cream mixture to the flour mixture and stir until combines.
    5. 5
      Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
    6. 6
      Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
    7. 7
      Lightly brush the tops of the scones with the egg mixture, if desired.
    8. 8
      Bake for 13-15 minutes, or until lightly browned.
    9. 9
      Remove the baking sheet to a wire rack and cool for 5 minutes.
    10. 10
      Using a spatula, transfer the scones to the wire rack to cool.
    11. 11
      Serve warm or cool completely and store in an airtight container.
    12. 12
      Makes about 14 scones.
    13. 13
      Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
    14. 14
      My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
    15. 15
      Directions as above.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on February 23, 2004

      55

      Easy and Delicious!! I changed the recipe a touch by using 1 3/4 cup flour and about 1/2 cup oats because I like an oat texture to my scones. Also I added a little more cream because of the oat and they still came out perfect!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2014

      25

      These should be named, "American Scones". Too much sugar! I grew up in a British home and my family owned a British bakery, so I had scones almost daily. These are just too sweet. I would definatly find a recipe with less sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2012

      55

      Tea and scones! So, I've seem to have taken on an English Lady's qualities and European manners all to be delivered via my computer. Let me know if it's working.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

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    Nutritional Facts for Classic Cream Scones

    Serving Size: 1 (683 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 168.1
     
    Calories from Fat 72
    43%
    Total Fat 8.0 g
    12%
    Saturated Fat 4.8 g
    24%
    Cholesterol 36.5 mg
    12%
    Sodium 82.3 mg
    3%
    Total Carbohydrate 21.4 g
    7%
    Dietary Fiber 0.8 g
    3%
    Sugars 7.1 g
    28%
    Protein 2.7 g
    5%

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