Cream Scones

Southern Living
Cream SconesRecipe
Photo: J. Savage Gibson; Styling: Mary Lyn Hill
1 dozen


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2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/3 cup butter, cut up
1 cup whipping cream


Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until moistened.

Turn out onto a lightly floured surface; knead 5 or 6 times. Roll to 1/2-inch thickness; cut with a 2-inch round cutter, and place in lightly greased muffin pans or 2 inches apart on greased baking sheets.

Bake at 375° for 15 minutes or until golden brown. Serve with preserves and whipped cream.

Created date

January 2000