Cream Tea Scones
photo by Baby Kato
- Ready In:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup cold butter
- 1 egg
- 1 additional egg yolk
- 1⁄2 cup approximately half-and-half cream
- 1 egg white, lightly beaten (reserved from yolk used above)
- granulated sugar
- Mix together flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
- Add 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.
- Press into a ball and knead gently on a floured surface about 10 times.
- Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
- Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
- Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
- Now 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.
Questions & Replies
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K9 Owned. These biscuits are wonderful. I loved the simplicity. They were quick and easy to make, with ingredients that I always have on hand. These biscuits were just perfect, big, crisp and tender, full of flavor. They were equally as good cold as they were warm or toasted. I served them with Holiday Cranberry Butter for a real decadent treat. I`ll be making these often. Thank you so much for sharing this wonderful recipe. Made for Name That Ingredient Tag Game.
A really nice scone that was easy to make. I found the dough to be an easy-to-work-with texture. I did end up adding about 1/2 cup of raisins before adding the liquid mixture. The scones came out nice and moist with great color from the egg white wash. I think this is a great basic scone recipe that is perfect for all kinds of additional ingredients - blueberries, chocolate chips, etc. Thanks for sharing. Made for ZWT 8.
This was a good basic scone, a little plain on its own but perfect with blackraspberry jam and whipped cream . The dough is much softer than most scone recipes even with not adding all the egg and cream and mine didn't rise very high. I liked the texture, it had a nice crumb and wasn't the least big gummy. Made for ZWT 8 by one of The Wild Bunch
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