Sweet Cream Scones
Serves: approximately 10
 
Ingredients
  • 3½ cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons castor sugar
  • 4 teaspoons baking powder
  • ⅛ teaspoon salt
  • 3 ounces cold unsalted butter, cubed
  • ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 large egg, lightly beaten
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, castor sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Make a well in flour mixture.
  3. In a medium bowl, whisk together ¾ cup cream and egg. Pour cream mixture into well in flour mixure. Using a fork, stir together until a dough begins to form.
  4. Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape dough into a round. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¾-inch round cutter dipped in flour, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  5. Bake until tops of scones are golden brown, 8 to 10 minutes. Serve warm.
  6. Garnish tops of scones with a dusting of confectioners’ sugar, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sweet-cream-scones-recipe/