← 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

living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-sweet-life The Sweet Life
by Kate Zuckerman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
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?