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Cream Tea Scones

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“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.”
READY IN:
35mins
YIELD:
12 scones
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix together flour, sugar, baking powder and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
  4. 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.
  5. Press into a ball and knead gently on a floured surface about 10 times.
  6. Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
  7. Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
  8. Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
  9. 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.

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