This is a print preview of "Cream Scones" recipe.

Cream Scones Recipe
by Charles Kellogg

Cream Scones

This is the best basic scone recipe I've ever used. It was given to me by my pastry instructor, Chef James Foran. It is very adaptable. You can add just about any dry ingredient you want. Nuts, chips, and dried fruit in whatever combination suits your fancy.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: English
Cook time: Servings: 32 2 x 2 scones

Goes Well With: devonshire cream

Wine and Drink Pairings: earl grey tea

Ingredients

  • 1 lb. 3 oz. all purpose flour
  • 2 Tbsp. + 1 tsp. baking powder
  • 3 1/2 oz. by wt. sugar
  • 3/4 tsp. kosher salt
  • 6 oz. by wt. chilled butter, cut into 1/2 inch cubes
  • 16 oz. by vol. cream

Directions

  1. Sift together flour, baking powder, salt and sugar.
  2. Cut in butter until it resembles course meal.
  3. Add cream. Stir until dough just comes together.
  4. Turn out onto a lightly floured surface.
  5. Roll out to one inch thick.
  6. Cut into desired serving size and shape, and place on a parchment paper lined cookie sheet.
  7. Brush with cream, and sprinkle with sugar.
  8. Bake in a 375 F oven for 12 - 15 minutes, or until golden brown.