← Back to Search Results
baking English
Traditional Cream Scones

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Yield: Makes 8 scones

Ingredients

  • 2 cups (500 mL) all purpose flour
  • 2 tbsp (25 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • Pinch salt
  • ¼ cup (50 mL) shortening or butter
  • 2 eggs
  • ½ cup (125 mL) half and half (10%) cream
  • Additional granulated sugar (optional)

Equipment:

  • Baking sheet, ungreased

Directions

Preheat oven to 450°F (230°C).

1. In a large bowl, combine flour, sugar, baking powder and salt. Cut in shortening with a pastry blender or your fingers until mixture resembles coarse crumbs.

2. Break eggs into a small bowl, reserving a little of the white. Whisk eggs and stir in the cream. Add to the flour mixture, stirring with a fork until a soft dough forms.

3. Place dough on a floured work surface, knead for about 30 seconds and roll into an oblong ¾ inch (1.5 cm) thick. Cut into triangles, or into diamonds by making diagonal cuts in one direction and then in the other direction. Mix the reserved egg white with 1 tsp (5 mL) water and brush over tops. Sprinkle with granulated sugar, if desired.

4. Bake in preheated oven for 12 to 15 minutes or until golden brown. Let cool slightly on a wire rack.

Notes

These scones are popular in England, at tea time, served with clotted cream and strawberry jam.


© 2008 Esther Brody
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1 scone per serving and does not include the optional additional granulated sugar.

221kcal (11%)
129mg (13%)
0mg (0%)
32mcg RAE (1%)
70mg
10mg
5g
3g
1g
28g
58mg (19%)
244mg (10%)
3g (16%)
10g (15%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
cook-with-jamie Cook with Jamie
by Jamie Oliver
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
food-to-live-by Food to Live By
by Myra Goodman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
big-fat-cookies Big Fat Cookies
by Elinor Klivans
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?