Cream Scones
22
- Makes25 scones
Photo: John Cullen
Serve these classic cream scones with jam and extra whipped cream for the perfect tea party or after-school treat.
Ingredients
3 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1 tsp salt
2 cups 35% cream, divided
1 tbsp turbinado sugar
Instructions
Preheat oven to 400°F.
Line a baking sheet with parchment paper and set aside.
Combine flour, sugar, baking powder and salt in a bowl and stir with a fork to blend. Stir in 1 3/4 cups whipping cream, or just enough to bring mixture together into a wet dough.
Turn dough out onto a light floured surface and pat or roll to about a 1/2 inch thick
Use a 2" round cutter to cut out rounds, gathering and re-rolling scraps as needed until you have about 25 rounds. Place about 1-in. apart on a baking sheet, brush the tops lightly with remaining cream, and sprinkle with turbinado sugar.
Bake for 20 min or until tops and golden and scones are baked through.
Originally published in the Today's Parent April 2014 issue.
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