1/4 Photos of Cream Tea Scones
K9 Owned's Note:
Traditional at English Tea time - these are some of the simplest and best scones I have made. The recipe was originally from a 1987 Canadian Living Cookbook.
My Private Note
Units: US | Metric
- 1Mix together flour, sugar, baking powder and salt.
- 2Cut in butter until mixture resembles coarse crumbs.
- 3In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
- 4Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
- 5Press into a ball and knead gently on a floured surface about 10 times.
- 6Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
- 7Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
- 8Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
- 9Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.
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Nutritional Facts for Cream Tea Scones
Serving Size: 1 (591 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 154.5
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 4.2 g
- Cholesterol 46.6 mg
- Sodium 278.5 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 0.5 g
- Sugars 2.2 g
- Protein 3.5 g