Photo: John Cullen
Serve these classic cream scones with jam and extra whipped cream for the perfect tea party or after-school treat.
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
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.
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