My Favorite British Cream Scones
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 8 scones, 8 serving(s)
Categories
- Breakfast
- Brunch
- Scones
- British
- Baking
- Easy
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
These are light, tender and so easy. I work with a bunch of U.K people and one of them was kind enough to share this recipe with me because I kept on complaining how difficult it is to make good scones. You can add currants, other dried fruit, citrus zest, nuts, etc. - just stir it into the flour mixture before you add the cream. I personally love them with dried cranberries and orange zest.
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Equipment
Mixing bowl, baking sheet, knife or biscuit cutter
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream (plus more if needed)
Instructions
Preheat oven to 425°F
Stir flour, sugar, baking powder, and salt in a mixing bowl.
Stir in any additions.
Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra).
Turn the dough out on a floured surface and knead gently once or twice to bring together.
Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter.
(This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.
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