My Favorite British Cream Scones |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are light, tender and so easy. I work with a bunch of U.K people and one of them was kind enough to share this recipe with me because I kept on complaining how difficult it is to make good scones. You can add currants, other dried fruit, citrus zest, nuts, etc. - just stir it into the flour mixture before you add the cream. I personally love them with dried cranberries and orange zest. Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 1/4 cups heavy cream (plus more if needed) |
Directions:
1. Preheat oven to 425°F
2. Stir flour, sugar, baking powder, and salt in a mixing bowl.
3. Stir in any additions.
4. Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra).
5. Turn the dough out on a floured surface and knead gently once or twice to bring together.
6. Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter.
7. (This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size.
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