Cream Scones

Name: Cream Scones
Yield: 1 dozen
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ¼ teaspoon salt; ¼ cup sugar; ⅓ cup butter, cut up; 1 cup whipping cream

3 Ratings
3 Reviews

By Kate Stewart Rovner, Plano, TX

Recipe by Southern Living February 1997

Gallery

Credit: J. Savage Gibson; Styling: Mary Lyn Hill

Recipe Summary

Yield:

1 dozen

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup sugar
⅓ cup butter, cut up
1 cup whipping cream

Directions

Step 1
Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until moistened.

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Step 2
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.
Step 3
Bake at 375° for 15 minutes or until golden brown. Serve with preserves and whipped cream.

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TheAspiringChef

12/22/2013

Creamy and delicious, but light, I made some in muffin tins and some on a baking sheet and much preferred how they came out on the baking sheet. The ones in the muffin tin browned on the sides and took on a weird shape. Served straight out of the oven with clotted cream and strawberry jam too!

dmloss

05/02/2011

This recipe was excellent and really easy to make. I served with homemade clotted cream and strawberry jam.

NRiley

01/10/2011

Delicious and easy to make. We ate them right out of the oven with strawberry jam - yum!

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Cream Scones

Gallery

Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Cream Scones

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Cream Scones

Gallery

Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Cream Scones