Traditional Cream Scones
Updated April 25, 2016 
These scones are popular in England, at tea time, served with clotted cream and strawberry jam.
Makes8 scones
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Kid FriendlyYes
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, tea
Taste and Texturebuttery, sweet
Type of Dishquickbreads, 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)
- Baking sheet, ungreased
Instructions
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Preheat oven to 450°F (230°C).
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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.
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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.
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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.
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Bake in preheated oven for 12 to 15 minutes or until golden brown. Let cool slightly on a wire rack.
2008 Esther Brody
