Traditional English Cream Scones

These scones are always served in the tea room, alongside a flavored scone, fresh fruit, and a variety of toppings. Many guests request our scone recipe, so here it is. Enjoy!

Traditional English Cream Scones

2 c. flour

2 tsps. baking powder

2 tsps. sugar

1/2 tsp. salt

1/4 c. cold butter

2 eggs

1/2 c. light cream

Mix flour, baking powder, sugar, and salt in bowl. Cut in butter until crumbly. Lightly beat eggs, add cream to eggs. Mix egg and cream with dry ingredients; mix to form dough. Knead for 30 seconds on lightly floured surface. Roll into a circle 3/4 inch thick. Cut into rounds with 2" cutter which has been dipped into flour. Re-roll dough, and continue cutting circles. Place on baking sheet. In a small bowl, mix 1 egg white with 1 tsp. water. Brush onto top of cut scones. Sprinkle with sugar. Bake 425 degrees for 13 - 15 minutes. Yield: 12 scones. Serve warm, lightly dusted with confectioner's sugar, with your favorite toppings.

A few hints and tips:

• Make sure your baking powder is fresh or the dough will not rise.
• Do not overwork/over handle the dough as that will create a 'tough' scone.
• Do not roll the scone too thin as that will create a 'flat' scone.
• Serve these scones fresh from the oven!