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...”
READY IN:
25mins
YIELD:
6 7.5 cm scones
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
  2. Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
  3. Add the beaten egg and enough cream to make a soft but not sticky dough.
  4. Turn out onto a lightly floured board and knead lightly (not more than 8 times).
  5. Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
  6. Place on a paper-lined baking sheet and brush with some cream if you like.
  7. Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.

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