Total Time
30mins
Prep 15 mins
Cook 15 mins

A great Canadian recipe, these pair perfectly with evelyn/athens' canadian strawberry jam.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 °F.
  2. Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
  3. Cut butter into dry ingredients until it resembles coarse meal.
  4. Stir together ¾ cup cream and vanilla and add to dough.
  5. Mix just until dough comes together.
  6. Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
  7. Roll dough to ¾-1 inch thick and cut desired shapes.
  8. Place on a greased or parchment-lined baking sheet and brush with remaining cream.
  9. Bake for 15 to 18 minutes, until tops are nicely browned.

Reviews

Most Helpful

These were pretty good. i decided to try them with 2/3 whole wheat flour, which made them rather heavy, but still a very nice scone. I used Cookgirl's advice and made some lemon curd to go with. Yum!

Chef de Sucre March 08, 2010

My friend and I got together today and baked these and served the scones with Marie Alice's Recipe #102736. Wasn't quite sure if I understood Step #6 considering I'm not a baker, but everything turned out right thank goodness. I used whole milk for the dough and brushed heavy cream on the tops of the scones. Thanks!

COOKGIRl January 22, 2009

superb super scones..what more is there to say!

MarraMamba July 21, 2008

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