Friday, December 2, 2016

Traditional English Cream Scones

Always served fresh from the oven at Sweet Remembrances! Our scones don't go into the oven until our guests are in the tea room and seated. Once they are served their tea, the scones are popped in the oven to bake while our guests enjoy their assorted tea sandwiches. Then, if it is a special occasion event in the tea room, the scones are plated with cream, jelly, sometimes lemon curd, and some seasonal fresh fruit.

Traditional English Cream Scones
2 c. flour
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. cold butter (1/2 stick)
2 eggs
1/2 c. light cream
Mix together flour, sugar, baking powder, and salt. Cut in butter until fine crumbs form. Whisk eggs and light cream together. Add to flour and butter mixture until blended together. Place onto floured pastry cloth and knead dough about 20 times. Roll out dough until about 3/4 inch thick, cut out circles with 2 inch round cutter. Place on baking tray. Brush each scone with an egg white/water wash and sprinkle with granulated sugar. Bake for 13 - 15 minutes at 425 degrees. Serve warm!

5 comments:

janice15 said...

Will have to give these a try.. Been wanting to make cream scones but haven't yet thank you. Your tray looks lovely Happy weekend with love Janice

Deanna Rabe said...

I am going to try these scones! Sound really good!

Marilyn Miller said...

I do so love cream scones. Your scones look absolutely wonderful.

relevanttealeaf said...

Best scones I've had this side of the pond!

Angela McRae said...

Why am I suddenly hungry for scones? :)