2 eggs, beaten (reserve 1 Tablespoon egg white for brushing on top)
1/3 cup whipping cream (5 Tablespoons - 1 teaspoon)
2- teaspoons sugar for sprinkling on tops of scones
Optional - 3/4 cup dried cranberries, blueberries, currants or raisins or fresh blueberries
Instructions
In mixing bowl combine the flour, baking powder, the 2 Tablespoons sugar, and salt. With whisk attachment (or fork) cut in the butter until mixture resembles fine crumbs. Stir in the eggs and cream to make a stiff dough. (If adding fruit, stir in along with the eggs and cream.)
Knead on lightly floured board just until dough sticks together. (Handle as little as possible so that scones will be light and flaky.) Roll out about 5/8 inch thick and cut into desired shapes with cookie cutters. (Or divide dough in half and roll into 2 6-inch circles and cut each circle into quarters, making wedges. Or you can just place large dollops of the dough onto the baking sheet and flatten a little.) Arrange scones on ungreased baking sheet about 1 inch apart.
Brush tops of scones with the reserved egg white and sprinkle with the 2 teaspoons sugar (or a little more sugar if needed to cover tops of all the scones).
Pre-heat oven and bake at 400 degrees for 12-15 minutes or until golden brown. Serve immediately. (If there are leftovers, they are nice for breakfast the next day cut in half and toasted.)
Serving
Suggestions
Cut in half with knife and serve with butter and jam or for a formal tea, serve with lemon curd or with jam and topped with Devonshire cream.
Originally Submitted
6/28/2015
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