Saturday, July 27, 2013

'Yummy' Cream Scones

Prep time : -- 20 minutes ...Cooking timw :--- 10 to 15 minutes ... Makes 8 scones
2 ----------------cups unsifted all-purpose flour
1 -----------------tablespoon sugar
3 ----------------teaspoons baking powder
1/2 --------------teaspoon salt
1/4 --------------cup (1/2 stick) butter , cut up
2 ----------------eggs
1/3 -------------cup heavy cream
1) Preheat oven to 425*F . In a large bowl , combine flour , sugar, baking powder and salt . Using a pastry blender , cut in butter until mixyure resembles coarse crumbs . Set aside .
2) In a medium bowl , beat eggs and cream with a fork until well blended . Stir egg mixture lightinto dry ingredients (adding an additional 1 to 2 tablespoons cream if necessary to make a solf dough).
3) Turn dough onto a lightly floured work surface and knead gently 5 to 6 times .
4) Roll dough to a 1/2-inch thickness . Cut into rounds with a floured 3-inch biscuit cutter , re-rolling (but not rekneading) scraps as necessary .
5) Arrange scones 2 inches apart on an ungreased baking sheet and bake until golden --- 10 to 15 minutes .
Serve hot .
Honey-Oatmeal Scones
Prepare as directed for cream scones , reducing flour to 1 - 1/2 cup quick-cooking oats to flour , omitting sugar , reducing eggs to 1 and adding 2 tablespoons honey to egg cream mixture in step 2 . Roll dough to 3/4-inch thickness . Bake until golden -- 10 to 15 minutes .
Makes 5 scones


  1. Your cream scones sound perfect. I love scones but don't make them often (I'm afraid I will eat too many in one sitting). Yours really look perfect. :)

  2. Hi Amy ... they are a treat at my house too I don't make them often , have to bake a lot of them and pick out the ones that looks good . :)


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