1/10 Photos of Classic Tea Time Cream Scones
This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday. They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. :) Hahaha...
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7.5 cm ...
Units: US | Metric
- 2 cups flour
- 4 tablespoons sugar (I use brown)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 68 g butter, cut into pieces (1/3 cup)
- 1/2 cup heavy cream, might need less
- 1 egg
- 1 1/2 teaspoons vanilla extract (or use 1/4 vanilla bean, seeds scraped out)
- 1/2 cup currants (optional)
- 1 1/2 teaspoons grated lemon peel (optional)
- 1In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
- 2Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
- 3Add the beaten egg and enough cream to make a soft but not sticky dough.
- 4Turn out onto a lightly floured board and knead lightly (not more than 8 times).
- 5Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
- 6Place on a paper-lined baking sheet and brush with some cream if you like.
- 7Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.
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Nutritional Facts for Classic Tea Time Cream Scones
Serving Size: 1 (628 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 349.0
- Calories from Fat 159
- Total Fat 17.6 g
- Saturated Fat 10.6 g
- Cholesterol 82.3 mg
- Sodium 270.2 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 1.1 g
- Sugars 8.6 g
- Protein 5.8 g