Photo: J. Savage Gibson; Styling: Mary Lyn Hill
Yield
1 dozen

How to Make It

Step 1

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

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.

Ratings & Reviews

TheAspiringChef's Review

TheAspiringChef
December 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's Review

NRiley
May 03, 2011
This recipe was excellent and really easy to make. I served with homemade clotted cream and strawberry jam.

NRiley's Review

dmloss
January 10, 2011
Delicious and easy to make. We ate them right out of the oven with strawberry jam - yum!